Acrylamide is a chemical compound that is naturally formed in some foods when they are baked,...

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture,...

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Find...

The freshness perception is what makes a great packaged cake or muffin. Novozymes OptiCake®...

Welcome to the Novozymes Baking Academy. This video will guide you through the various features...

All the knowledge you need to leverage enzymes in your formulations – all in one place online....