Novozymes launches Acrylaway to Reduce Acrylamide In Food

Novozymes launches Acrylaway (asparaginase) to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.

"It is a fundamental need for consumers and society that our food is safe and healthy. With the enzyme solution from Novozymes, food manufacturers can now offer end-consumers food products with reduced worries regarding acrylamide"says Peder Holk Nielsen, Executive Vice President, Sales &Marketing at Novozymes.

Independent tests show that Acrylaway effectively reduces acrylamide levels by 50% to 90% in a broad range of foods such as biscuits, crackers, crisp bread and snacks.

More information on Acrylaway can be found at https://www.novozymes.com/acrylaway

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