A practical way to satisfy regulatory requirements

With award-winning Novozymes Acrylaway®, food producers can reduce acrylamide levels in snack pellets and finished snack products by up to 95%. 

Acrylaway® is a specific, practical and effective enzyme that lets you comply with increasing regulation.

How it works in potato-based snacks

Acrylaway® can be added during the mixing of freshly cooked potatoes with add-back. No additional process steps are required.

When potatoes are roasted or fried at high temperatures with low moisture, asparagine is converted into acrylamide, a potential carcinogen. This occurs during the Maillard reaction, a process responsible for color and flavor development. Acrylaway® bypasses formation of acrylamide 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.

Easy to implement

Acrylaway® is easy to implement in production of potato granules, snack pellets or final snack manufacturing. Acrylaway® requires limited or no process modifications. With a unique pH and temperature range, Acrylaway® offers producers the greatest degree of flexibility and consistent results.
 
Acrylaway® preserves the flavor and appearance of the final product.

Experience the benefits of Acrylaway®

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Broadest range of applications

Acrylaway® works effectively in the broadest range of applications, offering solutions for potato snacks, french fries, baked goods, coffee and more.

Download more information about Acrylaway® for Snacks

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