DSM Food Specialties introduces a complete portfolio of application-specific
and tailor-made
PreventASe™ solutions. PreventASe™ is now available in three
formulations covering specific food applications under the following
sub-brands: Panna™, Bicra™ and Xtru™.
PreventASe™ has been successfully received by the market since its launch in
2007. Fostered by growing customer interest DSM Food Specialties now
introduces a range of tailor-made solutions and continues to lead in
acrylamide mitigation technology in a variety of food applications, including
biscuits, crackers, snacks, (French or potato) fries and bread (products).
PreventASe™ Panna™ has been specifically developed for wheat based products
including bread, biscuits and crackers. PreventASe™ Bicra™ has been formulated
for specific subcategories of biscuits. Finally, a tailor-made solution for
extruded snacks has been developed as PreventASe™ Xtru™. PreventASe™ and its
brand extensions can now increasingly be used by food manufacturers throughout
the EU and equally in the US and around the world.
Working with numerous partners in the food industry PreventASe™ has
demonstrated its potential to significantly mitigate the formation of
acrylamide whilst leaving the nutritional properties of food products as well
as the browning and taste aspects unaffected. The update of the ‘Acrylamide
Toolbox’ by the European food and drink industry association (CIAA) –
published on 4th December 2007 – highlights the feasibility of the industrial
application of the enzyme ‘asparaginase’ for acrylamide mitigation in biscuits
at industrial scale. DSM’s PreventASe™ enzyme is an ‘asparaginase enzyme
preparation’ that is commercially available and has been proven to be
commercially viable.
“The first successes of PreventASe™ in the biscuit industry were very
encouraging and strengthened our belief that tailor-made solutions are vital
to be able to support our customers in implementing acrylamide mitigation
technology for their specific food applications. Our specific PreventASe™
application knowledge, together with our alliances with leading food companies
developed into a complete portfolio of tailor-made solutions” says Alexander
Wessels, Business Group Director of DSM Food Specialties.
Judith Heikoop, New Business Development Manager PreventASe™ of DSM Food
Specialties added: “Further work on a variety of other food applications such
as fries and potato based snacks have led to the development of a portfolio of
PreventASe™ solutions that is tailored to the needs of our customers, their
food products and their production processes. This PreventASe™ portfolio is
now commercially available for a wide variety of food products and
applications throughout the EU and the US.”
Earlier this month PreventASe™ also received approval from the Joint FAO/ WHO
Expert Committee on Food Additives (JECFA), endorsing the dossier by
independent scientific experts that advice the Codex Commission and its
specialist committees. This latest authorisation follows earlier
authorisations by the French and Danish authorities in 2007; and the recent
approval from the Federal Office of Public Health in Switzerland for the use
of PreventASe™ as a processing aid in June 2008. DSM Food Specialties is
currently in the process of obtaining approval on a global level. The receipt
of a letter of non-objection to the GRAS status of PreventASe™ by the US Food
and Drug Administration in 2007 is expected to be followed by further timely
approvals by the Australian and Canadian authorities. The latter already gave
DSM’s application priority status.
About PreventASe™
PreventASe™ is proven to be able to mitigate the formation of
acrylamide in certain foods by as much as 90%. The PreventASe™ enzyme is a
so-called “asparaginase enzyme preparation” from the Aspergillus niger
micro-organism (A. niger). The enzyme basically converts one of the precursors
of acrylamide, asparagine, into another naturally occurring amino acid,
aspartate. As a result, asparagine is not available anymore for the chemical
reaction that forms acrylamide when carbohydrate-containing foods, such as
bread, biscuits, crackers, formed potato products and cereals are being
heated. Various authorities require the mitigation of its presence in food.
Applying asparaginase in food in order to reduce acrylamide has been
identified as one of the solutions by both industry associations and
Governmental institutions.
DSM Food Specialties
DSM Food Specialties is a leading producer
of value-added ingredient solutions for the international food and beverage
industries. With 1,400 employees active in 25 locations worldwide, DSM Food
Specialties is a truly global player. More information about DSM Food
Specialties can be found at
www.dsm-foodspecialties.com.
DSM - the Life Sciences and Materials Sciences Company
Royal
DSM N.V. creates innovative products and services in Life Sciences and
Materials Sciences that contribute to the quality of life. DSM’s products and
services are used globally in a wide range of markets and applications,
supporting a healthier, more sustainable and more enjoyable way of life. End
markets include human and animal nutrition and health, personal care,
pharmaceuticals, automotive, coatings and paint, electrics and electronics,
life protection and housing. DSM has annual sales of almost EUR 8.8 billion
and employs some 23,000 people worldwide. The company is headquartered in the
Netherlands, with locations on five continents. DSM is listed on Euronext
Amsterdam. More information about DSM can be found at
www.dsm.com
