Acrylamide, an issue not to be underestimated

What is acrylamide? It is a chemical compound that forms naturally during cooking, frying and roasting processes in starchy foods as a result of the Maillard reaction involving sugars and amino acids, mainly asparagine, posing a potential health risk.

According to the European Food Safety Authority, it can increase the risk of developing certain types of cancer.

The European Commission's 2017 Regulation established mitigation measures and defined reference levels for reducing the presence of acrylamide in food, highlighting the need to find effective solutions to address this problem.

In what foods can acrylamide be found? In bakery products subjected to high core baking temperatures, such as: some types of bread - particularly the more toasted kind - bread rusks, cookies, crackers, and breadsticks, but in many cases also pizza, are where a higher levels of acrylamide can be found.

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Fortunately, thanks to our enzymatic solution, ACRYLAFREE, it is possible to effectively reduce the risk, lowering the levels of this substance by up to 90 percent and without altering the characteristics of doughs or the finished product.

ACRYLAFREE changes the game and represents a huge step forward in producing healthier foods. Our tests and customers feedback confirm its effectiveness in reducing acrylamide and ensuring maximum food safety for consumers.

If you are a manufacturer, you certainly cannot ignore this opportunity. Choose to consolidate your customers' trust and discover the potential of our enzymatic solutions.