What is acrylamide? (and how can you reduce it in food?)
Developing acrylamide legislation
The formation of acrylamide in high temperature cooking processes is a growing health concern among consumers as well as manufacturers. Legislation around the globe is forcing food manufacturers to act.
Now, in 2018, Europe will be the first region where food manufacturers are forced to reduce acrylamide levels in their products, following a decision by the European Commission.
The answer to acrylamide
By using our award-winning PreventASe® enzyme you can reduce acrylamide by up to 90% in baked goods, breakfast cereals & snacks - with no effect on taste, texture or appearance.
This easy, cost effective and proven solution can be added seamlessly to your production – ensuring you will comply to regulation.
When it comes to acrylamide, we’ve got you covered.