Reducing acrylamide

How do you effectively reduce the level of acrylamide in starchy foods that have been baked or fried? Novozymes’ Emmanuel Michelot tackles your question.

Caroline from Dublin, Ireland writes: “When acrylamide recently hit the news, the food industry seemed confident that it had been taking this matter seriously for some time. What is an effective way to reduce acrylamide without seriously altering the taste and texture of the final product?

Since the discovery in 2002 that acrylamide is formed when starchy foods are baked or fried at high temperatures, food manufacturers have been challenged as to how to effectively reduce its concentration in their products. The Confederation of the Food and Drink Industries of the EU (CIAA), launched an acrylamide reduction toolbox to offer the most efficient solutions to assist the affected industries. The Toolbox is a combination of suggestions for changes in raw materials, processes and recipes, with importance placed on the fact that the brand specific customer acceptance of the final products should not be impacted. Asparaginases, such as Novozymes Acrylaway, are one of proven and effective options within the Toolkit.
Although the potential risk to humans by dietary exposure to acrylamide is not yet fully known, numerous studies are currently in progress on an international level to collect the data needed to make an informed evaluation. During their last evaluation meeting in late February 2010, JECFA, the joint FAO/WHO Expert Committee on Food Additives, reconfirmed that studies indicate that acrylamide is a human health concern. Although there are ways to decrease exposure to acrylamide, there is no way to completely eliminate it.
The main mechanisms that cause the formation of acrylamide are commonly found in starchy foods – reducing sugars and the amino acid asparagine. During the baking or frying stage, a process called the Maillard reaction – or non-enzymatic browning occurs – essential for important color and flavor developments in baked, fried and toasted foods. Through a cascade of reactions, the side chain of asparagine is converted into acrylamide. Intensive research is being carried out to investigate ways to prevent acrylamide formation in foods, but many of these methods limit not only acrylamide formation but also the formation of desired Maillard products, effecting taste, appearance and other sensory characteristics.

Acrylaway enzymatically removes the amino acid asparagine by converting it into aspartic acid, enabling the other ingredients to remain part of the Maillard reaction. This means the level of acrylamide is significantly reduced, but the final products retain their tempting flavour and appealing look – a sizable bonus for food manufacturers that are searching for acrylamide-reducing solutions and worry about the continued allure of their products for consumers.

Acrylaway was launched in 2007 and has been proven to substantially reduce acrylamide across a broad range of foods, such biscuits, crisp breads, crackers, and potato-based snacks, and lab, pilot and production tests in French fry production also indicate feasible acrylamide reduction. With today’s consumers becoming more conscious and cautious about what they eat, society is demanding that food is not only tasty and of high quality, but also safe and healthy. Acrylaway effectively reduces acrylamide levels while preserving eating quality – and in turn, offers manufacturers peace of mind in knowing they are producing appealing snacks with significantly reduced acrylamide levels.

Biography

Emmanuel Michelot graduated as a Food Technologist Engineer and has over 20 years of sales, marketing and business development experience at Novozymes A/S. He is currently the Regional Marketing Manager for Europe, the Middle East and Africa for Novozymes’ Food & Nutrition enzyme business.