Broadest range of applications

Novozymes' Acrylaway® is particularly robust. It works effectively at the broadest range of applications, offering solutions for baked goods, breakfast cereals, and plant, fruits and vegetables. This includes potato-based snacks, coffee, French fries  and more. 

With a unique pH and temperature range, Award-winning Acrylaway® offers producers the greatest degree of flexibility and consistent results.
Experience the benefits of Acrylaway®

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Acrylamide makes business headlines

A legal battle in the US sheds light on acrylamide regulation. Read more in Business Insider, one of the most widely-read business media in the world.

Read more

Some European voices argue that current limits on acrylamide should be even tighter. See recent articles in the news magazine L’Express (in French) and from the European Consumer Organization (in English).
Healthy Baking

Reduce acrylamide content in baked goods

Acrylaway® enzymes cut 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.

For consumers, this means the same delicious taste, texture, flavor and smell. Our Acrylaway® enzymes are a natural solution to healthier baking - with less acrylamide.


But what does it mean for producers? 

 


Acrylamide reduction

Hear our webinar

Missed our webinar on how you can reduce acrylamide levels in your products and comply with EU regulations.

Listen here


Missed our webinar on the impact of acrylamide regulation on Asian businesses?

Listen here

Pile of stacked chocolate chip cookies

Exciting science

Join CNN as their health team goes hunting for fungi and enzymes with one of Novozymes’ mycologists on Hampstead Heath in London, including how to combat acrylamide in foods:  "On the hunt for 'zombie fungi' that could save lives -- and the planet"

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.

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 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 .

FoodDrinkEurope has updated its acrylamide toolbox with new scientific and technological developments, a useful tool to correctly implement the EU regulation - download here.

Your solution for acrylamide reduction

Have questions about Acrylaway®?

Have questions about Acrylaway®?