New ingredient reduces acrylamide in cereal
Nov. 26, 2013
by Jeff Gelski
BAGSVAERD, DENMARK — Novozymes has launched Acrylaway HighT, which has been shown to reduce acrylamide levels in breakfast cereal and other food products typically processed at high temperatures.
Earlier this month the U.S. Food and Drug Administration launched a draft guidance designed to help the food and beverage industry reduce acrylamide in products. According to the F.D.A., acrylamide has been shown to cause cancer in laboratory animals at high doses.
According to Bagsvaerd-based Novozymes, asparagine, an amino acid, is converted into acrylamide during the Maillard reaction, which is responsible for color and flavor developments in products. Acrylaway HighT converts asparagine into another amino acid, aspartic acid. Tests have shown Acrylaway HighT reduces acrylamide levels by at least 50% in a range of breakfast cereal products.
“Food producers now have the possibility to use our asparagine technology at higher temperatures than was previously possible, and breakfast cereals are a potential application area,” said Emmanuel Michelot, business development manager for food for Novozymes.
Novozymes introduced Acrylaway in 2007. Acrylaway HighT expands the product categories for possible acrylamide reduction. According to the F.D.A., acrylamide forms primarily in plant-based foods, including potato products such as french fries and potato chips, cereal-grain-based foods such as cookies, crackers, breakfast cereal and toasted bread, and coffee.