Delft, NL, 04 Sep 2018 10:00 CEST
Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living, today published a new report in its Global Insights Series which indicates that consumers are still largely unaware of acrylamide - but those who do know something about acrylamide, know enough to be concerned. DSM’s survey, conducted amongst consumers in France, Germany, the UK and the USA, shows that once knowledgeable about acrylamide, consumers expect food manufacturers to find solutions.
Acrylamide is a suspected carcinogen that forms in foods with reducing sugar that are processed at a high temperature, such as cookies or tortilla chips. Many food manufacturers have already taken significant steps to reduce acrylamide levels in their products, but recent regulatory changes and increasing public awareness about acrylamide is prompting even further action. The results of DSM’s consumer survey show there is still room for the food industry to claim a leadership role in acrylamide reduction.
“While acrylamide is still relatively ‘under the radar’ for many consumers, the topic is quickly gaining attention through major media outlets in the US and Europe,” says Fokke van den Berg, Business Director for Baking at DSM. “Our research shows that once consumers are informed about acrylamide, they want manufacturers - more than regulators - to take action to reduce acrylamide levels.”
According to DSM’s survey, a high 54% of people in Germany are aware of acrylamide, but that number dips to an average of just 12% in France, the UK, and the US. Most of these informed consumers (64%) have decided to take action to reduce their acrylamide consumption, such as by adjusting their cooking behavior. Around half of those surveyed believe the responsibility for acrylamide levels in the products they buy sits with food manufacturers, and just 28% believe regulators should take responsibility.
Food manufacturers acting fast to reduce acrylamide in their products face a challenge to deliver acrylamide-reduced versions of their products with the same taste and texture their consumers know and love. DSM’s PreventASe® and PreventASe XR are asparaginases that prevent the formation of acrylamide in a wide range of baked goods and snacks such as bread, cookies, crackers, breakfast and infant cereals, french fries, tortilla chips, and pretzels without impacting taste, texture or shelf-life. Using the PreventASe range, food producers can reduce acrylamide levels by up to 95%, depending on the type of application.
For more information about PreventASe or to discuss your acrylamide challenge with our food application specialists, please visit www.preventase.com.
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