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Acrylaway® helps cut acrylamide
Novozymes Acrylaway® cuts down on acrylamide content in baked goods and other foods by up to 95%.
That’s good news for food manufacturers and consumers who are focused on food safety. Both the EU and the USFDA warn of acrylamide’s possible carcinogenic effects.
Acrylamide is a suspected carcinogen that forms naturally in food during frying, baking or extrusion at high heat and low moisture.
The Maillard reaction creates the golden crust color and delicious flavor of baked goods and roasted coffee. But the Maillard reaction is also when asparagine (an amino acid) is converted into acrylamide.
Acrylamide and food safety
A long time ago, scientists discovered that acrylamide is formed naturally during the Maillard reaction. This sparked concerns about the possible carcinogenic effects of fried, baked and roasted foods.
To comply with increasing regulation and protect their brands, many food manufacturers are keen to reduce the acrylamide levels in their products.
Is acrylamide regulated?
Yes. The European Commission requires food businesses to reduce acrylamide to benchmark levels. The regulation involves a number of fried and baked foods as well as coffee.
The U.S. FDA recommends how much acrylamide can be in food, and limits acrylamide in materials that come in contact with food. California requires businesses to alert customers if their products contain any of 950 chemicals, including acrylamide, that are linked with cancer.
What is an asparaginase?
Asparaginase is a naturally-occurring enzyme used in food manufacturing to prevent acrylamide from forming in food that is fried or baked.
Acrylaway® by Novozymes is a form of asparaginase. When using Acrylaway®, only asparagine is converted, while all other ingredients remain included in the Maillard reaction. This means that acrylamide formation is substantially reduced but the end-product still looks and tastes great.
Fresh, crisp bread that lasts
Novozymes Novamyl® helps bread stay fresh longer. This easy-to-use, flexible enzyme maintains freshly-baked crumb softness, elasticity and moistness throughout storage. Consumers give higher scores to bread baked with Novamyl® when it comes to moistness and tenderness.
- Soft, elastic bread throughout storage
- Freshness and moistness in packaged bread
- Easy to use – just add it in. No need for process changes
- Fresher baked goods enable more operational flexibility – time is gained for more efficient planning, production and distribution
Novozymes Sensea® offers a new delicious eating experience in packaged bread that consumers notice and appreciate. For manufacturers of flour tortillas, Novozymes Sensea® Wrap is an innovative tool for producing tortillas that stay soft and flexible throughout shelf life.
- Improved overall eating experience, higher sensory scores
- Stronger dough, higher volumes
- Operational ease, reliability and flexibility
Industrial muffins, pound and sponge cakes keep a freshly-baked quality longer with Novozymes OptiCake®. This unique enzymatic product excels at slowing down the staling process in high-sugar cakes.
- Soft, moist cakes with superior texture - even after months of storage
- Higher volumes, better shape, better crumb
- Higher consumer preference
- More operational flexibility in cake production and distribution
Novozymes Acrylaway® cuts acrylamide in a wide variety of baked goods by up to 90%.
That’s good news for food manufacturers who are focused on food safety. Both the WHO and FDA warn of acrylamide as a possible carcinogen. The EU has gone a step further and toughened reporting requirements for manufacturers about acrylamide.
- Significant acrylamide reduction
- Same great taste and appearance
- Easy to use in most applications
Novozymes Lipopan® provides the necessary dough-strengthening for high-volume, high-quality bread. It reduces the need for some emulsifiers at a similar performance. As natural processing aids, enzymes support the general consumer trend toward greener, more sustainable products and clean labels.
- Improved volume and crumb structure
- Naturally effective on flour lipids
- Lipases can reduce the need for emulsifiers
This range of Novozymes enzymes lets producers achieve high-quality baked goods while building new claims in the growing organic space.
Learn more about enzymes for production of organic baked goods