Maintain fruit integrity
Good to the last bite
Processed fruits, vegetables, and plants need to look their best when they reach the consumers’ breakfast table. When processing vegetables and fruit for use in yogurt, ice cream, toppings and fillings, up to 50% of the raw material is damaged.
In an era with increasing food demand and limited natural resources, making the most of the fruit already harvested is positive for your margins and good for the planet. Novozymes can help you protect the integrity of your fruit during processing.
Products to trust
The power of Acrylaway®
Novozymes Acrylaway® can dampen consumer concerns about acrylamide and help create a product they will trust.
Acrylaway® helps cut Acrylamide
Acrylaway® helps cut down on acrylamide content by up to 90% in a broad range of foods, including biscuits, snacks, French fries and breakfast cereals.
That’s good news for food manufacturers and consumers focused on food safety. Both the EU and the FDA in the U.S. have expressed concern about the possible carcinogenic effects of acrylamide.
What’s 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 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 65 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.
Squeeze more out of your fruit
Juice up your yield and process capacity
Squeeze more juice out of your apples, pears, grapes and berries and remove haze-causing substances from the juices, with help from Novozymes solutions. Our enzymes help you increase juice yield, enhance color, and optimize your process capacity.
Maximizes your raw material and maintain high fruit integrity during processing with Novozymes Novoshape®, a pure, tailor-made pectin esterase
- Higher yield of good quality fruit
- Enhanced visual appearance and texture
- Increased juice retention
- Improved rheological properties
Acrylaway® helps cut down on acrylamide content in processed foods by up to 90%. That’s good news for food manufacturers and consumers focused on food safety. Both the EU and the United States have expressed concern about the possible carcinogenic effects of acrylamide.
- Significant acrylamide reduction
- Same tempting taste and appearance of end product