More and more consumers are becoming aware of the potential risks of acrylamide in food. That’s partly a result of increasing legislative activity around acrylamide. Both the USFDA and the EU warn that acrylamide may have carcinogenic effects. In the US, acrylamide is on the the State of California’s proposition 65 list. In Europe a wide range of foods are subject to acrylamide monitoring under a benchmarking system.
Acrylamide is a suspected carcinogen that forms naturally during the Maillard reaction in a range of cooking processes, including baking. Therefore, baking and acrylamide are in some instances inseparable.
The Maillard reaction gives baked goods their golden crust and delicious flavor. But it also leads to the formation of acrylamide. Find out how acrylamide forms in baked goods, and how to keep acrylamide levels low in this video.
See how RoStar is keeping acrylamide levels low with Acrylaway® in their biscuit production to create healthier products.
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As well as this potential tightening of legislations, the EU recently broadened the list of baked goods to be monitored. The full list now includes pita and specialty breads, pancakes, tortillas, churros, doughnuts and croissants. It also covers a wide range of rolls, including hamburger and whole wheat rolls.
Children, infants and toddlers have lower body weight and higher metabolisms. That makes legislators especially concerned about their exposure to acrylamide. European Parliament members recently asked the European Commission to lower the proposed maximum level for biscuits and rusks for infants. Often, parents give their children biscuits and rusks not specifically marketed for children. MEPs also asked that these products be subject to the same maximum levels. Explore the product finder below for solutions to mitigate acrylamide in a range of baby foods.
The FoodDrinkEurope’s acrylamide toolbox, created with the support of the European Commission, can help with correct implementation of EU regulations. Many producers also rely on Acrylaway® products to achieve lower acrylamide levels and meet the demands of health conscious consumers. Products in the Acrylaway® family are ideal for mitigating acrylamide levels in a consistent way.
By reducing acrylamide formation by up to 95%, Acrylaway® products keep you well beyond compliance. They’ll help you achieve compliance without changing the taste, smell, mouth feel or appearance of a broad range of products. These include grain-based snacks such as cookies and biscuits, crackers, crisp and toasted breads, and dough-based snacks. Products in the Acrylaway® family are suited to liquid, gluten-free, high-temperature and a wide range of other processes. They can also be optimized for specific process parameters including dosage, temperature and holding time.
Watch our webinar to find out what impact the legislative activity in EU has on your baked goods. The panel also shares a simple, efficient way to check your products’ compliance and let you know what steps you can take to go well beyond compliance and keep acrylamide levels low in a broad range of applications. The webinar is hosted by Univar Solutions.
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
Acrylamide formation is also a challenge in coffee, French fry and potato-based snack production.
Our solutions will help keep your products in compliance without changing their taste, smell, mouth feel or appearance.
