Novozymes, the world leader in bioinnovation, recently announced today they have new, third party data that shows Novozymes Acrylaway® is effective in the industrial production of French fries.
Acrylamide has been considered a potential health risk since Swedish researchers in 2002 discovered that many different starchy foods contain high levels of acrylamide when fried or baked. French fries are another popular food that contains acrylamide.
Acrylaway was launched globally in August 2007, initially targeting the biscuits and snacks market, and food manufacturers around the globe have since showed an active interest in the solution.
“The food industry cares about food safety and acrylamide,” says Anders Espe Kristensen, Business Development & Marketing Director for Novozymes Food & Beverages, “In the case of French fries, we have now demonstrated that our solution works effectively on an industrial scale. We are already collaborating with the industry and working with them to implement our solution.”
The main mechanism for acrylamide formation involves the amino acid asparagine. Through a cascade of reactions, the amino acid asparagine is converted into acrylamide during a process called the Maillard reaction that is responsible for color and flavor developments. As Acrylaway specifically modifies asparagine, the other amino acids and sugars remain active to contribute to the Maillard reaction, preserving the great taste and appearance of the final product.
When processing French fries, the potatoes are peeled, cut, and blanched as usual, and then introduced to the enzymatic solution either through dipping or spraying. A 35-50% reduction in the formation of acrylamide has been demonstrated in industrial scale trials using Acrylaway.
(Click to enlarge)
Across the globe, across product category
How Acrylaway reduces Acrylamide in French Fries
Acrylaway has been proven to be effective across a broad range of products, including biscuits, cookies, crackers, crisp-breads, cereal and potato-based snacks, and coffee. Novozymes is already actively working with leading companies to mitigate the formation of acrylamide in these application areas. “I’m excited that the new data confirms the effectiveness of Acrylaway in French fries production,” continues Anders Espe Kristensen, “The demand for healthier food is a global issue. As Acrylaway has received approval in North America, and throughout most of Asia and Europe, it is now commercially available in most large markets throughout the globe. Now we can help even more food manufacturers to lower acrylamide levels in even more product categories.”
Since 2002’s discovery that acrylamide is formed when starchy foods are baked or fried at high temperatures, this chemical substance has been raising a number of health concerns and posing manufacturers with the challenge of how to effectively reduce its concentration in their products. Innovative enzymatic technology, such as Novozymes’ Acrylaway®, effectively reduces the formation of acrylamide.
Acrylaway has been proven to substantially reduce acrylamide formation across a broad range of foods, such as biscuits, snacks, and coffee, and now industrial trials in French fry production also indicate significant acrylamide formation reduction. Acrylaway is a particularly appealing solution for manufacturers involved in biscuit, snack, and french fry production, as it reduces acrylamide without altering the tempting flavor or visual aspect of the products. In the case of coffee treatment, the process tends to have a positive effect on the cup quality with some bean varieties.
Back to basics
Acrylamide is a chemical compound that is naturally formed in starchy foods when they are baked or fried. During heating the amino acid asparagine, naturally present in starchy foods, is converted into acrylamide in a process called the Maillard reaction. The reaction is responsible for giving baked or fried foods their flavor, crust, and brown color. In 2007, Novozymes, the world’s leading enzyme supplier, launched Acrylaway, an enzyme that reduces acrylamide formation by up to 90% in many food products. By adding Acrylaway before baking or frying the food, asparagine is converted into aspartic acid, which does not take part in the acrylamide formation.