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A practical way to satisfy regulatory requirements

With award-winning Novozymes Acrylaway®, food producers can reduce acrylamide levels in snack pellets and finished snack products by up to 95%. 

Acrylaway® is a specific, practical and effective enzyme that lets you comply with increasing regulation.

How acrylamide is formed

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction.

Easy to implement

Acrylaway® is easy to implement in production of potato granules, snack pellets or final snack manufacturing. Acrylaway® requires limited or no process modifications. With a unique pH and temperature range, Acrylaway® offers producers the greatest degree of flexibility and consistent results.
 
Acrylaway® preserves the flavor and appearance of the final product.

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How Acrylaway works

Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide. The result is products with much lower levels of acrylamide.
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Broadest range of applications

Acrylaway® works effectively in the broadest range of applications, offering solutions for potato snacks, french fries, baked goods, coffee and more.

Download more information about Acrylaway® for Snacks

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