Reducing acrylamide

Reduce acrylamide levels and comply with regulations 

Reducing acrylamide

Growing consumer awareness of acrylamide risks

 

More and more consumers are becoming aware of the potential risks of acrylamide in food. That’s partly a result of increasing legislative activity around acrylamide. Both the USFDA and the EU warn that acrylamide may have carcinogenic effects. In the US, acrylamide is on the the State of California’s proposition 65 list. In Europe a wide range of foods are subject to acrylamide monitoring under a benchmarking system.

Acrylamide in baked goods

Acrylamide in baked goods

Acrylamide is a suspected carcinogen that forms naturally in a range of cooking processes, including baking. 

The Maillard reaction gives baked goods their golden crust and delicious flavor. But it also leads to the formation of acrylamide. Find out how acrylamide forms in baked goods, and how to prevent it. 

Acrylamide in the EU – proposed maximum limits

Acrylamide in the EU – proposed maximum limits

The European Union’s benchmarking system requires producers to aim for As Low As Reasonably Achievable (ALARA) acrylamide levels. If your products exceed their benchmark, you need to review your mitigation measures and aim for lower levels. Regulation currently under consideration would also introduce maximum limits. If your products exceed those limits, it’s likely that you’ll have to stop marketing them. They could even be recalled. So if the regulation passes, there will be additional demands on your process to control and reduce acrylamide.

More baked goods being monitored

More baked goods being monitored

As well as this potential tightening of legislations, the EU recently broadened the list of baked goods to be monitored. The full list now includes pita and specialty breads, pancakes, tortillas, churros, doughnuts and croissants. It also covers a wide range of rolls, including hamburger and whole wheat rolls. 

A growing focus on childrens’ exposure to acrylamide

A growing focus on childrens’ exposure to acrylamide

Children, infants and toddlers have lower body weight and higher metabolisms. That makes legislators especially concerned about their exposure to acrylamide. European Parliament members recently asked the European Commission to lower the proposed maximum level for biscuits and rusks for infants. Often, parents give their children biscuits and rusks not specifically marketed for children. MEPs also asked that these products be subject to the same maximum levels. Explore the product finder below for solutions to mitigate acrylamide in a range of baby foods.

Making acrylamide reduction easier in a broad range of baked products

Making acrylamide reduction easier in a broad range of baked products

The FoodDrinkEurope’s acrylamide toolbox, created with the support of the European Commission, can help with correct implementation of EU regulations. Many producers also rely on Acrylaway® products to achieve lower acrylamide levels and meet the demands of health conscious consumers. Products in the Acrylaway® family are ideal for mitigating acrylamide levels in a consistent way.

Keeping you well beyond compliance

By reducing acrylamide formation by up to 95%, Acrylaway® products keep you well beyond compliance.They’ll help you achieve compliance without changing the taste, smell, mouth feel or appearance of a broad range of products.  These include grain-based snacks such as cookies and biscuits, crackers, crisp and toasted breads, and dough-based snacks. Products in the Acrylaway® family are suited to liquid, gluten-free, high-temperature and a wide range of other processes.  They can also be optimized for specific process parameters including dosage, temperature and holding time. 

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production
Acrylaway® HighT L
More
Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production
Acrylaway® L
More
Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production
Acrylaway®
More
Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production
Acrylaway® HighT
More
Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production
Easy to implement
No change in taste, smell, mouth feel or appearance
Suitable for gluten-free products
Effective at higher temperatures
Suitable for infant biscuits and rusks
Suitable for cereal-based baby foods
Suitable for breakfast cereal production

Get the benefits of a best-in-class product

Explore our best-in-class products
 
Acrylaway®

Cut acrylamide in coffee and processed potatoes

Cut acrylamide in coffee and processed potatoes

Acrylamide formation is also a challenge in coffee, French fry and potato-based snack production. 

Our solutions will help keep your products in compliance without changing their taste, smell, mouth feel or appearance. 

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