DSM Food Specialties has welcomed the publication of the new version of the European Food Industry (CIAA) Acrylamide Toolbox which now includes a dedicated chapter on the enzyme asparaginase and refers to key applications where asparaginase can provide significant acrylamide-reduction benefits.  This move recognises asparaginase as an effective and commercially viable method of preventing acrylamide formation and adds further industry support for the use of DSM’s proven acrylamide mitigation solution – PreventASe™(1). Featuring the results of ongoing industry research, the latest update of the Toolbox helps manufacturers understand the issue of acrylamide formation, assess potential solutions to reduce it and identify the best option for specific products and processes. With a greater focus on asparaginase, manufacturers can now see its value across a wider range of applications such as dough-based potato products, ready-to-eat (RTE) cereal products, cereal-based snacks, biscuits and coffee.

According to the Toolbox the “Use of asparaginase is effective in biscuits, cereals, crisp bread, and is today applied to commercial products (e.g. gingerbread, crispbread, short sweet biscuits, RTE cereals, certain cereal-based snacks) with potential also in other biscuit and cereal product types”.

Commenting on the news, Ruth Donners, Business Manager PreventASe™ at DSM Food Specialties, said: “The increased focus on asparaginase in the CIAA Toolbox is encouraging and demonstrates the growing acceptance of asparaginase as an effective method of acrylamide reduction and further allows food manufacturers to address their acrylamide problem. 

“The expansion of the Toolbox to cover food and beverage manufacturers in the US is also a positive development, highlighting the global application of the Toolbox and its solutions. 

“DSM’s PreventASe™ solutions are proven to reduce acrylamide formation in particular foods. PreventASe™ can be tailor-made to individual customer requirements, taking into account their unique products and manufacturing processes. With the portfolio now extending to all bakery products affected by acrylamide formation during heating, we are delighted to be able support companies in implementing their acrylamide mitigation strategy.”   

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) – reviewed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its 69th meeting in 2008. 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, processed 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.

(1) PreventASe™ is a trademark of Royal DSM N.V