Novozymes launches Acrylaway (asparaginase) to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.
"It is a fundamental need for consumers and society that our food is safe and healthy. With the enzyme solution from Novozymes, food manufacturers can now offer end-consumers food products with reduced worries regarding acrylamide"says Peder Holk Nielsen, Executive Vice President, Sales &Marketing at Novozymes.
Independent tests show that Acrylaway effectively reduces acrylamide levels by 50% to 90% in a broad range of foods such as biscuits, crackers, crisp bread and snacks.
Independent tests show that Acrylaway effectively reduces acrylamide levels by 50% to 90% in a broad range of foods such as biscuits, crackers, crisp bread and snacks.
More information on Acrylaway can be found at https://www.novozymes.com/acrylaway
