Reducing acrylamide

Reduce acrylamide levels in your baked goods and comply with regulations

child eating biscuits with reduced acrylamide levels

Growing consumer awareness of acrylamide risks

More and more consumers are becoming aware of the potential risks of acrylamide in food. That’s partly a result of increasing legislative activity around acrylamide. Both the USFDA and the EU warn that acrylamide may have carcinogenic effects. In the US, acrylamide is on the the State of California’s proposition 65 list. In Europe a wide range of foods are subject to acrylamide monitoring under a benchmarking system.

Listen to RoStar's experience with acrylamide reduction

See how RoStar has started using Acrylaway® in their biscuit production to create healthier products. They list the main advantages as:

  • Easy to apply and no need for changes in production setup
  • Does not affect taste or texture in the biscuits
  • Gives them peace of mind and builds consumer trust

Acrylamide in baked goods

Acrylamide is a suspected carcinogen that forms naturally in a range of cooking processes, including baking.

The Maillard reaction gives baked goods their golden crust and delicious flavor. But it also leads to the formation of acrylamide. Find out how acrylamide forms in baked goods, and how to prevent it.

European flags at Brussels

Acrylamide in the EU – proposed maximum limits

The European Union’s benchmarking system requires producers to aim for As Low As Reasonably Achievable (ALARA) acrylamide levels. If your products exceed their benchmark, you need to review your mitigation measures and aim for lower levels.


Regulation currently under consideration would also introduce maximum limits. If your products exceed those limits, it’s likely that you’ll have to stop marketing them. They could even be recalled. So if the regulation passes, there will be additional demands on your process to control and reduce acrylamide.

baking calculator

Check your products’ compliance

To help you anticipate legislation and future-proof your products, we’ve launched a compliance tool and product finder. The compliance tool doesn’t just include current benchmark levels. It also allows you to check your products against proposed new EU benchmarks and maximum limits. Then it guides you to the right Acrylaway® solution to keep your products in compliance.


Acrylaway® products don’t impact final product taste and texture. That makes them ideal solutions for mitigating acrylamide levels in a consistent way, so you can meet the demands of health-conscious consumers and retailers.


The compliance tool and our Acrylaway® range make compliance simpler, save time and give you peace of mind.

Get expert advice on EU acrylamide legislation

Watch our webinar to find out what impact the legislative activity in EU has on your baked goods. The panel also shares a simple, efficient way to check your products’ compliance and let you know what steps you can take to go well beyond compliance in a broad range of applications. The webinar is hosted by Univar Solutions.


Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.


Cut acrylamide in coffee and processed potatoes

Acrylamide formation is also a challenge in coffee, French fry and potato-based snack production.

Our solutions will help keep your products in compliance without changing their taste, smell, mouth feel or appearance.

Coffee french fries and chips acrylamide

What could this mean for your business? Fill in the form below and we’ll be in touch