A practical way to meet new regulatory requirements

With the award-winning Novozymes Acrylaway®, food producers can cut acrylamide in a wide variety of baked goods by up to 90%. 

Acrylaway® lets you comply with increasing regulation. The enzyme is easy to use, flexible and doesn’t affect the taste, texture, smell or appearance of the final products.

The broadest pH and temperature range

Acrylaway® is a processing aid that can be easily added to most baking operations with few or no process changes. Because it is the asparaginase with the broadest pH and temperature range, it offers producers the greatest degree of flexibility and consistent results.

Broadest range of applications

Acrylaway® works effectively in the broadest range of applications. It can be used in a wide variety of baked goods and grain-based snacks, including cookies and biscuits, crackers, crisp bread and toasted bread, as well as dough-based snacks. 

 It is also used in production of baked goods, french fries, potato-based snacks, coffee and more.
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How it works in baked goods

When bread is toasted or dough is baked 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® is highly specific and bypasses the formation of acrylamide. The enzyme converts asparagine into aspartic acid before baking, which effectively prevents acrylamide from forming in the first place. Highly specific, Acrylaway® leaves the other amino acids and sugars to contribute to the Maillard reaction as usual.

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