What is acrylamide? It is a chemical that forms naturally during the processes of cooking, frying and toasting in starchy foods as a result of the Maillard reaction, which involves sugars and amino acids – primarily asparagine – and poses a potential health risk.
According to the European Food Safety Authority, it may increase the risk of developing certain types of cancer.
The European Commission Regulation of 2017 has introduced mitigation measures and set reference levels for reducing the presence of acrylamide in food, highlighting the the need to find solutions effective in tackling this problem.
Which foods contain acrylamide? In baked goods that are subjected to high core temperatures during baking, such as: certain types of bread – particularly the more heavily roasted ones – rusks, biscuits, crackers and breadsticks, but in many cases also the pizza, are those in which higher levels of acrylamide are found.
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Fortunately, thanks to our enzymatic solution PROMIX ACRYLAFREE, it is possible to effectively reduce this problem by lowering the levels of this substance by up to 90% without altering the characteristics of the dough or the finished product.
ACRYLAFREE It’s a game-changer and represents a huge step forward in the production of healthier foods. Our tests and our customers’ testimonials confirm its effectiveness in reducing the’acrylamide and in ensuring the maximum food safety for consumers.
If you’re a manufacturer, you certainly can’t afford to miss out on this opportunity. Choose to strengthen your customers’ trust and discover the potential of our enzymatic solutions.
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