Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products.
The Danish enzyme specialist launched Acrylaway to the industry last year. The asparaginase, from Aspergillus oryzae, works to convert free asparagine into aspartic acid, another animo acid that does not form acrylamide. The nutritional properties are unaffected, and so are the browning and taste aspects.
Global product launch manager for Acrylaway Thomas Erik Nilsson said Novozymes' enzyme is now being commercially applied in products such as biscuits, crackers, crisp bread and snacks: "The global industry implementation progresses as expected,"he said.
Novozymes: Acrylaway industry implementation 'progresses as expected'
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