Introducing: Novozymes Acrylaway

Acrylamide is a chemical compound that is naturally formed in some foods when they are baked, fried, toasted or roasted. During heating, amino acid asparagine, which is naturally present in such foods, is converted into acrylamide in a process called the Maillard reaction. The reaction is responsible for the brown color, crust, and flavor of baked, fried, toasted or roasted foods. Since the 2002 discovery that acrylamide is naturally formed during the Maillard reaction, acrylamide has been raising a number of food safety concerns and posing manufacturers with the challenge of finding a solution to reduce its concentration in their products. Consumers and manufacturers are both increasingly focusing on food safety, and food safety incidents are re-ceiving intense media attention. Visit our website to learn more about Acrylaway®.

Lower Acrylamide with Novozymes Acrylaway®

How Acrylaway® Works

Acrylaway® - Reduce acrylamide for healthier food

烘焙中的酶 Enzymes in Baking