Acrylamide is a hotter topic than ever right now. The EU recently imposed benchmark levels in food products due to health concerns. Meanwhile in the United States this potentially harmful substance is gaining increasing attention in the media.
PreventASe® from DSM reduces acrylamide levels in processed food by up to 95% (depending on the application) with no effect on the taste, texture or appearance of the product. It’s an easy to use and cost-effective product. Just add PreventASe® to bread, biscuits and breakfast cereals during production.
As we aim to enable better food for everyone, we have used our extensive experience of the baking industry, product knowledge and consumer & customer insights to develop PreventAse®, the answer to acrylamide challenges in baked goods.
Ready to bring down acrylamide levels in baked goods applications?