Acrylamide reduction -  Hear our webinar

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Related insights:

How acrylamide is formed

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction

Acrylamide and food safety

To comply with increasing regulation and protect their brands, many food manufacturers are looking to reduce the acrylamide levels in their products.

Exciting science!

Join CNN as their health team goes hunting for fungi and enzymes with one of Novozymes’ mycologists on Hampstead Heath in London.
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