EU acrylamide levels: check your products’ compliance
EU acrylamide levels: check your products’ compliance
Our compliance tool is a simple, efficient way to check your products’ acrylamide levels against the EU’s proposed new benchmarks and maximum limits. With this tool, you can find the right solution to keep your products in compliance and order free samples to test in your process.
To get started, select your industry below.
1) Proposed maximum limit under consideration by the EU. If your products have levels above this limit, there’s a high risk you’ll have to stop marketing them.
2) Proposed benchmark level under consideration by the EU. If your products have levels above this benchmark, you’ll need to take steps to reduce them, or risk not being able to market your products.
3) EU benchmark levels and mitigation measures currently in force.
4) Target values from LIDL position paper on Conscious Nutrition September 2018.
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About acrylamide formation
As explained in Food and Drink Europe’s Acrylamide Toolbox, four main factors influence the amount of acrylamide that forms in your products:
- Reducing Sugars
- Asparagine
(Basic Formula,
Ingredients, Product Form)
- Raising/Leavening Agents
- Other Minor Ingredients
(e.g. glycine and divalent cations) - pH
- Dilution/Piece Size
- Fermentation
- Thermal Input & Moisture
- Enzyme asparaginase
- Pre-treatment
- Finished Product Colour
- Texture/Flavour
- Consumer or End User Guidance
The toolbox suggests a range of acrylamide mitigation measures based on the factors above. But from the addition of acids to changes in piece size, many non-enzymatic measures don’t reduce acrylamide levels enough and/or involve recipe changes. These changes can impact final product quality.
About Acrylaway® products
Based on the enzyme asparaginase, Acrylaway® products deliver significant reductions in acrylamide in most cases. They also give you superior results in terms of keeping the textures and tastes your customers expect. And as Acrylaway® products are classed as processing aids, they don’t need to be declared on your labels. That means you can keep the cleaner labels your customers prefer.
How Acrylaway® works
How Acrylaway® works
Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they react, and the asparagine is converted through a series of reactions into acrylamide. Novozymes Acrylaway® is an enzymatic solution that converts asparagine into another common amino acid, aspartic acid. This means the asparagine cannot be converted into acrylamide. Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Products treated with Acrylaway® keep their taste and texture, yet don’t require any additional ingredients or process changes. This allows you meet the demands of health-conscious consumers and keep up with regulation.
Get a free sample
Testing Acrylaway® in your own production is the best way to experience all its benefits.
We can help you find the right solution for your acrylamide mitigation and production needs, and order free samples.
Free testing: find out if you qualify
Our technical service team are experienced at testing across a range of food types. They’re ready to help guide you through the process.
And if you’re interested in testing Acrylaway® products in your process, we may even be able to cover the costs.
Use the calendars below to book a meeting and find out whether you qualify for our free testing service.