Novozymes Launches Enzyme To Reduce Acrylamide In Food
Researchers from Novozymes have found solution to reduce the level of acrylamide in food products such as cookies, crackers and snacks.
Novozymes launches Acrylaway to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.
In 2002, a study by the Swedish National Food Authorities discovered considerable levels of acrylamide in food products such as French fries, biscuits, snacks and crackers. The study raised awareness of acrylamide worldwide. A new enzyme called Acrylaway addresses this problem.
Acrylaway can be applied to a wide range of products opening up for an overall reduction of average daily intake of acrylamide for consumers worldwide.
"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.
Acrylamide is reduced up to 90%
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.
"Many food manufacturers globally have already tested Acrylaway and have shown interest in the product and its ability to substantially reduce acrylamide without changing the taste and appearance of their food product," Peder Holk Nielsen says.
In November 2006, Novozymes received a consent letter from the US Food & Drug Administration regarding the generally recognized as safe (GRAS)