New product categories for asparaginase

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Cereal manufacturers offered new way to cut acrylamide

Related tags: Breakfast, Porridge

In recent years, acrylamide has triggered health concerns among food manufacturers and health authorities. To address these, Novozymes introduced the asparaginase Acrylaway in 2007: a product that is used industrially in more than 30 countries in products such as biscuits, snacks and French fries.

Novozymes has now broadened the range of potential product categories with the launch of Acrylaway Hight. This new asparaginase has been designed to reduce the formation of acrylamide in food products such as breakfast cereals that are manufactured at very high temperatures.

It is claimed to reduce acrylamide formation by up to 50% in a broad range of breakfast cereal products without changing the taste or appearance of the product.

Related topics: Ingredients, Bakery

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