Broadest range of applications
Reduce acrylamide in production of potato-based snacks
Increasing regulation globally
What is acrylamide?
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How does it work?
How can Acrylaway® reduce acrylamide content?
New regulations are creating new challenges. To protect their brands, food producers need a practical way to cut acrylamide levels in their products – without affecting taste, texture or appearance. Award-winning Novozymes Acrylaway® is robust, effective and easy to use.
- Effectively cuts acrylamide
- Broad range of applications
- No difference in taste, texture or appearance of the final products
- Easy to implement
Tests using Novozymes Acrylaway® enzymes at independent institutes and in Novozymes' laboratories have indicated significant reductions in acrylamide levels.
|Cookies and bisquits||50-90%|
|Crisp bread and toasted bread||50-90%|
|Dough based snacks||Up to 95%|
|Pelleted snacks||Up to 95%|
|French fries||Up to 50%|
Find out how Acrylaway® can help you - get in touch today.
Our solutions for acrylamide reduction