A solution to several challenges

With Novozymes Acrylaway® L, coffee producers can offer consumers great-tasting coffee with over 60% less acrylamide. 

Acrylaway® is a specific, practical and effective enzyme that lets you comply with increasing regulation. Acrylaway® can also improve flavor that sometimes occurs in lower-quality beans.

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

Improved flavor

In addition to reducing acrylamide levels, Acrylaway® L reduces the bitter taste sometimes associated with lower-quality coffee beans. Acrylaway® improves flavor, and offers an opportunity to optimize blends across different coffee bean types.

Broadest range of applications

Acrylaway® works effectively in the broadest range of applications, offering solutions for coffee, potato-based snacks, French fries, baked goods and more.
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How it works in coffee

When green coffee beans are roasted, asparagine is converted into acrylamide during the Maillard reaction, a process responsible for color and flavor development. 

Acrylaway® bypasses formation of acrylamide, which is a potential carcinogen, by converting asparagine into aspartic acid before roasting. This effectively prevents formation of acrylamide. The other amino acids and sugars are left to contribute to the Maillard reaction as usual.

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