Acrylaway® - Reduce acrylamide for healthier food

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they react, and the asparagine is converted through a series of reactions into acrylamide. Novozymes Acrylaway® is an enzymatic solution that converts asparagine into another common amino acid, aspartic acid. This means the asparagine cannot be converted into acrylamide. Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Products treated with Acrylaway® keep their taste and texture, yet don’t require any additional ingredients or process changes. This allows you meet the demands of health-conscious consumers and keep up with regulation.

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EU acrylamide legislation

Lower Acrylamide with Novozymes Acrylaway®

How Acrylaway® works

Introducing: Novozymes Acrylaway