Enter a new era of healthy baking
More protein, more fiber, great taste
EU acrylamide levels: check your products’ compliance
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.
Recommended products
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.