Food Enzyme for Acrylamide Reduction in Baked & Potato Products

Acrylamide has become a growing concern in the global food industry. This potentially harmful compound forms naturally during high-temperature processing—specifically in foods rich in carbohydrates and the amino acid asparagine. Common products affected include biscuits, crackers, bread, potato chips, French fries, breakfast cereals, and roasted coffee. As regulatory bodies worldwide tighten acrylamide limits and consumers demand safer foods, manufacturers are actively seeking effective mitigation solutions.

Acrylavoid L is a high-performance liquid asparaginase enzyme specifically developed for commercial food processing applications. It works by converting free asparagine—the primary precursor of acrylamide—into aspartic acid and ammonia before thermal processing occurs. By targeting acrylamide formation at its source, Acrylavoid L achieves up to 90% acrylamide reduction without compromising the sensory qualities that consumers expect.

Key Advantages

Application Scope

Acrylavoid L is suitable for a wide range of food manufacturing processes:

• Biscuits and cookies — mitigates acrylamide in rotary-molded and wire-cut products
• Crackers and crisp bread — effective in both fermented and chemically leavened dough systems
• Bread and baked flour products — compatible with straight dough, sponge-and-dough, and no-time processes
• Dough-based snacks — covers extruded and sheeted snack formats
• French fries and potato chips — suitable for fresh-cut, blanched, and par-fried potato processes
• Breakfast cereals — applicable to flaked, puffed, and extruded cereal products
• Roasted coffee beans — reduces acrylamide formed during roasting while preserving aroma profiles

Why Choose Acrylavoid L?

In an era of tightening food safety regulations—including EU Commission Regulation (EU) 2017/2158 and FDA guidance on acrylamide—food manufacturers need reliable, scalable solutions. Acrylavoid L not only helps producers meet regulatory benchmarks but also strengthens brand trust by demonstrating a proactive commitment to consumer safety.

The enzyme integrates seamlessly into existing production lines. It can be applied during dough mixing, potato blanching, or pre-roasting conditioning stages with minimal process adjustments. Unlike mitigation approaches that rely on recipe reformulation—which may alter taste, color, or texture—Acrylavoid L preserves the original sensory profile that consumers recognize and prefer.

For food manufacturers seeking a scientifically validated, cost-effective approach to acrylamide mitigation, Acrylavoid L delivers a dependable enzyme solution that balances food safety, product quality, and processing efficiency across bakery, snack, potato, cereal, and coffee applications.