Broadest range of applications
Reduce acrylamide in production of potato-based snacks
Increasing regulation globally
What is acrylamide?
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Many possibilities
How does it work?
Your solutions for acrylamide reduction
Acrylaway® can be used to reduce acrylamide in dough-based potato chips, and extruded snacks fom potato granules.
In production of potato-based snacks, Acrylaway® can be added during:
- Production of ingredients (potato granules),
- Intermediary snack production (snack pellets) or
- Snack production (dough-based chips).
Benefits:
- Up to 95% reduction of acrylamide in snack pellets and finished products
- Easy to use
- No change in flavor or appearance of final products

In production of french fries, Acrylaway® can be implemented in several ways:
- Combined with the SAPP dip,
- As a separate dip after the SAPP dip, or
- Using a coating system just before the dryer.
Benefits
- Up to 50% reduction in acrylamide in final products
- No change in flavor or appearance of final products

Global demand for coffee is rising steadily, and with it, the cost of beans. In addition to reducing acrylamide levels, Acrylaway® L reduces the bitter taste sometimes associated with lower-quality coffee beans. This offers an opportunity to optimize blends across different coffee bean types.
Benefits
- Up to 60% reduction in acrylamide in the final products
- Same quality, maintain costs

Tests using Novozymes Acrylaway® enzymes at independent institutes and in Novozymes' laboratories have indicated significant reductions in acrylamide levels.
Food product |
Acrylamide reduction |
Cookies and bisquits | 50-90% |
Crackers | 75-85% |
Crisp bread and toasted bread | 50-90% |
Dough based snacks | Up to 95% |
Pelleted snacks | Up to 95% |
Coffee | Over 60% |
French fries | Up to 50% |
Find out how Acrylaway® can help you - get in touch today.