Good to the last bite
The power of Acrylaway®
Acrylaway® helps cut Acrylamide
Acrylaway® helps cut down on acrylamide content by up to 95% 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. Acrylamide is also part of California's Proposition 65 list of chemicals 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.
Juice up your yield and 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 95%. 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