Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction.
How Acrylaway works
Novozymes Acrylaway® converts asparagine into another common amino acid, aspartic acid. This means the asparagine can’t be converted into acrylamide. The result is products with much lower levels of acrylamide.
Book a meeting to learn more
Curious about what this would mean for your production? Request a meeting with a Novozymes representative today to get concrete answers to your real-world questions.