Healthy Baking

Reduce acrylamide content in baked goods

Novozymes Acrylaway® cuts down on acrylamide content in baked goods and other foods by up to 90%.

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.

For consumers, this means the same delicious taste, texture, flavor and smell – with less acrylamide. But what does it mean for producers? 


What is acrylamide?

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 an amino acid is converted into acrylamide.

How can Acrylaway® reduce acrylamide content?

Industrial-scale trials have shown Acrylaway® to be effective in a broad range of food products, reducing acrylamide by up to 90%.

Novozymes’ Acrylaway®, converts a specific amino acid into aspartic acid, bypassing formation of acrylamide. This mean less is available to form acrylamide. The other amino acids and sugars in the food remain active to contribute to the Maillard reaction.


  • No difference in taste, texture or appearance of the final products
  • Easy to implement


Find out how Acrylaway® can help you - get in touch today.

Father and daughter sitting at table with juice and cookies

Tests using Novozymes Acrylaway at independent institutes and in Novozymes' laboratories have indicated significant reductions in acrylamide levels.


Food product

Acrylamide reduction

Cookies and bisquits 50-90%
Crackers 75-85%
Crisp bread and toasted bread 50-90%
Dough based snacks Up to 95%
Pelleted snacks Up to 95%
Coffee Over 60%
French fries  Up to 50%

Find out how Acrylaway® can help you - get in touch today.

Learn more about the benefits of our solutions:

Less acrylamide, same great-tasting products: Novozymes Acrylaway®

Healthier coffee beans, healthier business: Novozymes Acrylaway L® for coffee

Less acrylamide, same great-tasting fries: Novozymes Acrylaway L® for fries

Less acrylamide, same great-tasting snacks: Novozymes Acrylaway® for snacks 

Acrylamide and food safety

Increasing regulation globally

To comply with increasing regulation and protect their brands, many food manufacturers are looking to reduce the acrylamide levels in their products.

New tougher EU requirements to reduce acrylamide, cancer warnings on coffee sold in California, and additional scrutiny from regulatory authorities around the globe are driving companies to take measures to reassure consumers that they care about their health and safety.

Learn more about the new EU regulation that went into effect April 11, 2018, and what you can do about it .

A cup of coffee with bag of spilled coffee beans behind it

Have questions about Acrylaway®?

Contact us using the form below