CHICAGO -- Acrylamide reduction for baking and other applications has been a focus of DSM Food Specialties, Parsippany, N.J., for many years. At IFT18, DSM highlighted an extension of its PreventASe platform of enzymatic solutions.
PreventASe XR is targeted toward high-pH applications, such as biscuits, crackers and corn chips.
The need for such solutions has been particularly acute in Europe, where disclosure pressure has been intense, Deanne Beattie, brand and communications officer, DSM, Delft, The Netherlands, said during a July 16 interview at IFT18 at McCormick Place in Chicago.
“In the United States, companies are getting ahead of the acrylamide issue, taking leadership,” added Camilo A. Parris Jr., a DSM marketing manager based in South Bend, Ind.
DSM has conducted research suggesting most U.S. consumers are unaware of issues surrounding acrylamide but that those familiar with the chemical generally are concerned. Much of that concern is directed toward food manufacturers.
PreventASe has been offered by DSM for several years. The enzyme reduces acrylamide levels across a range of products by as much as 95%. It works by preventing the Maillard reaction but without affecting taste.
Also highlighted at IFT18 by DSM was Avansya Reb M, extracted from the stevia plant.
“Reb M is a rare part of the stevia leaf and is much better tasting than most stevia,” Mr. Parris said.
At the company’s booth, the new sweetener was featured in a reduced sugar yogurt.