Dittingen, Switzerland (ots) - Researchers from Novozymes, the
world leader in bio-innovations and bio-solutions have found a
solution to reduce the level of acrylamide in food products such as
cookies, crackers and snacks.
Novozymes launches Acrylaway to reduce acrylamide which is formed
when starchy foods are baked, fried or toasted at high temperatures.
Acrylamide is under suspicion of causing cancer.
In 2002, a study by the Swedish National Food Authorities
discovered considerable levels of acrylamide in food products such as
French fries, biscuits, snacks and crackers. The study raised
awareness of acrylamide worldwide. A new enzyme called Acrylaway
addresses this problem.
Acrylaway can be applied to a wide range of products opening up
for an overall reduction of average daily intake of acrylamide for
"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.
Acrylamide is reduced up to 90%
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.
"Many food manufacturers globally have already tested Acrylaway
and have shown interest in the product and its ability to
substantially reduce acrylamide without changing the taste and
appearance of their food product," Peder Holk Nielsen says.
In November 2006, Novozymes received a consent letter from the US
Food & Drug Administration regarding the generally recognized as safe
(GRAS) status of the asparaginase enzyme. In June 2007 Acrylaway was
approved by the Danish authorities and thereby is the first
asparaginase that has been safety evaluated by a national EU
authority. Furthermore, Acrylaway became the first asparaginase
product to be evaluated internationally as it received a positive
evaluation at a Joint FAO/WHO Expert Committee meeting in June 2007.
For more information on Acrylaway please go to
ots Originaltext: Novozymes Switzerland AG
Annegrethe Møller Jakobsen
Phone : +45/3079/3050
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