New enzyme to reduce acrylamide in baked goods

Filed under: Prevention, Diets

Novozymes is launching Acrylaway, an enzyme called asparaginase, that can reduce acrylamide in food products by up to 90%. Acrylamide is formed when starchy foods are baked, fried or toasted at high temperatures.

According to Peder Holk Nielsen of Novozymes, many food manufacturers have shown interest in the product. In late 2006, Novozymes received a consent letter from the US FDA regarding the "generally recognized as safe status" of Acrylaway. This sounds like a great product and it will be interesting to see if it gains widespread use in the future.

In the meantime, recent studies have shown that although acrylamide at high levels is known to promote cancer growth in mice and rats, no human studies to date have found a link between dietary levels of acrylamide and cancer risk, including breast, colorectal, bladder and kidney cancers.

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[Source: The Cancer Blog]