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Broadest range of applications

Not all enzymes are alike. Novozymes' Acrylaway® is particularly robust. 

Award-winning Acrylaway®  works effectively at the broadest range of applications, offering solutions for potato-based snacks, coffee, French fries, baked goods and more. With a unique pH and temperature range, Acrylaway® offers producers the greatest degree of flexibility and consistent results. 
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Healthy Baking

Reduce acrylamide in production of potato-based snacks

With Novozymes' Acrylaway®, producers can offer great-tasting french fries and other potato-based snacks with up to 50% less acrylamide. 

That’s good news for consumers who are focused on food safety. Acrylaway® doesn’t affect the texture, taste or appearance of the final product. 

It’s also good news for producers needing to comply with new food-safety regulations. 

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Acrylamide and food safety

Increasing regulation globally

To comply with increasing regulation and protect their brands, many food manufacturers are looking to reduce acrylamide in their products. 

New tougher EU requirements to reduce acrylamide went into effect on April 11, 2018. This adds to the scrutiny from other regulatory authorities around the globe. 

Learn more  about the EU regulation, and what you can do about it.

What is acrylamide?

Acrylamide is a suspected carcinogen that forms naturally in food during frying, baking or extrusion at high heat and low moisture. 

The Maillard reaction creates the golden crust color and delicious flavor of baked goods and roasted coffee. But the Maillard reaction is also what converts a particular amino acid into acrylamide.

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Many possibilities

Industrial-scale trials have shown Acrylaway® to be effectively reduce acrylamide by up to 95% in a wide variety of baked goods, breakfast cereals and coffee, as well as potato-based snacks.

How does it work?

Novozymes’ Acrylaway® is able to bypass the formation of acrylamide. It converts a specific amino acid into aspartic acid, which means that less is available to form acrylamide. The other amino acids and sugars in the food remain active to contribute to the Maillard reaction.

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

 

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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

 

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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

 

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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%

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