Will the European Commission maximize acrylamide levels in food?

Consumers are surprisingly unaware of acrylamide and its potential effects

We asked consumers how concerned they are about acrylamide in their foods and what they believe the next steps are that should be taken. We found that consumers are surprisingly unaware of acrylamide and its potential effects, but this is changing rapidly. From the 2,000 consumers we surveyed, only 22% had even heard of acrylamide. However, consumers from Germany are much more aware of the topic - 54% of Germany consumers had heard from acrylamide and its potential effects.

Those that understand the topic are concerned

Of the consumers who understand the topic, 70% were concerned by its potential effects. And, more than half (58%) expressed concern for their children’s health, since children are believed to be more prone to its damaging effects than adults because of their comparatively low body weight. 

Consumers are looking to the food industry to solve the acrylamide issue

Nearly, half of those we surveyed (47%) believe that food producers bear the greatest responsibility for reducing acrylamide in food.

Based on our consumer research it seems very valid that the EU is discussing the potential effect of acrylamide levels for the younger consumer audience. Parents seem quite concerned about the health effects of this substance related to their children. While there are many solutions to reduce acrylamide in foods, DSM has developed effective enzyme solutions that work very well in a broad spectrum of baked goods, including infant nutrition applications. 

PreventAse®: the answer to acrylamide challenges

PreventAse® and PreventAse® XR are two asparaginases which prevent acrylamide formation in foods to cover the broadest spectrum of applications. Want to know how? Contact our technical team to discuss your acrylamide challenge here.