PreventASe Xtru: DSM's tailormade solution for acrylamide reduction in Extruded snacks

DSM Food Specialties introduces a complete portfolio of application-specific and tailor-made PreventASe™ solutions. PreventASe™ is now available in three formulations covering specific food applications under the following sub-brands: Panna™, Bicra™ and Xtru™.

PreventASe™ has been successfully received by the market since its launch in 2007. Fostered by growing customer interest DSM Food Specialties now introduces a range of tailor-made solutions and continues to lead in acrylamide mitigation technology in a variety of food applications, including biscuits, crackers, snacks, (French or potato) fries and bread (products). PreventASe™ Panna™ has been specifically developed for wheat based products including bread, biscuits and crackers. PreventASe™ Bicra™ has been formulated for specific subcategories of biscuits. Finally, a tailor-made solution for extruded snacks has been developed as PreventASe™ Xtru™. PreventASe™ and its brand extensions can now increasingly be used by food manufacturers throughout the EU and equally in the US and around the world.

Working with numerous partners in the food industry PreventASe™ has demonstrated its potential to significantly mitigate the formation of acrylamide whilst leaving the nutritional properties of food products as well as the browning and taste aspects unaffected. The update of the ‘Acrylamide Toolbox’ by the European food and drink industry association (CIAA) – published on 4th December 2007 – highlights the feasibility of the industrial application of the enzyme ‘asparaginase’ for acrylamide mitigation in biscuits at industrial scale. DSM’s PreventASe™ enzyme is an ‘asparaginase enzyme preparation’ that is commercially available and has been proven to be commercially viable.