Novozymes launches thermostable Acrylaway highT for mitigation of acrylamide in even more food products
Novozymes announced the launch of Acrylaway® HighT, the first thermostable solution that reduces acrylamide levels in food products that are typically processed at extremely high temperatures.
September 01, 2007
Novozymes launches Acrylaway to Reduce Acrylamide In Food
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.
