Broadest range of applications
Reduce acrylamide content in baked goods
What is acrylamide?
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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 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 .
Your solution for acrylamide reduction
Both the EU and the USFDA warn of acrylamide’s possible carcinogenic effects. Acrylaway® enzymes are a natural solution to healthier baked products - with less acrylamide.
• Significant reduction of acrylamide in baked goods
• No difference in taste, texture or appearance of the final products
• Easy to implement
With Novozymes Acrylaway® HighT, producers get healthier breakfast cereals with 50% to 75% less acrylamide, and a practical way to comply with new regulatory requirements.
• The most temperature-tolerant asparaginase
• Active during cooking or pre-conditioning at up to 110°C
• Greatest flexibility and consistent results
Tests using Novozymes Acrylaway® enzymes at independent institutes and in Novozymes' laboratories have indicated significant reductions in acrylamide levels.
|Cookies and bisquits||50-90%|
|Crisp bread and toasted bread||50-90%|
|Dough based snacks||Up to 95%|
|Pelleted snacks||Up to 95%|
|French fries||Up to 50%|
Find out how Acrylaway® can help you - get in touch today.