The EU Commission is drafting new regulation to introduce maximum levels of acrylamide, likely lower than current benchmark levels, in different types of food products, including biscuits, rusks and cereal foods for infants and children.
“The new acrylamide regulation currently being drafted by the European Commission will increase the requirements for food producers to legally sell their products in the EU,” says Hans Christian Lindstrøm Wegge, Marketing Manager Baking, at Novozymes. “If the regulation is adopted, it will be a tough challenge for the industry to continuously ensure low acrylamide levels in food products.”
Acrylamide is a suspected carcinogen that forms naturally in food during frying, baking or extrusion at high heat and low moisture.
Cut down on acrylamide and comply with regulation
Both the EU and the USFDA warn of acrylamide’s possible carcinogenic effects, and consumer organizations have made a call for tougher regulations.
“With the new regulation, producers will need to ensure that they have a reliable and robust solution to ensure be in compliance. To support the food industry, Novozymes developed Acrylaway. It’s an enzymatic solution that reduces acrylamide formation in bakery products and other foods by up to 95%,” Hans Christian Lindstrøm Wegge says.
Novozymes’ Acrylaway was first launched in 2007. Its robustness and lack of impact on product quality and production capacity makes it an ideal solution for mitigating acrylamide levels in a consistent way.
Being an enzymatic solution, Acrylaway does not require any ingredients or process changes and does not impact the eating experience of the final product, e.g. taste and texture.
About the EU legislation
The European Commission is expected to issue the draft regulation in alignment with the revision of the benchmark levels by April 2021, after which the industry should learn more about adoption and effective date.