Reduce acrylamide in baked goods
Acrylamide forms naturally when foods are baked or fried. However, natural does not always mean good; acrylamide is linked to many health issues. Baking biosolutions from Novonesis hep you reduce acrylamide from your food products and comply with changing regulations.
Growing consumer awareness of acrylamide risks
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.
Why is acrylamide formed?
Acrylamide is a suspected carcinogen that forms naturally during the Maillard reaction in a range of cooking processes. This Maillard reaction that gives baked goods their golden crust and delicious flavor also leads to the formation of acrylamide. Therefore, baking and acrylamide are often inseparable. Watch the video to see how acrylamide is formed and how baking biosolutions can reduce acrylamide levels.
RoStar's experience with acrylamide reduction
RoStar, a leader of biscuits in Romania, is keeping acrylamide levels low with Acrylaway® biosolutions to create healthier products. They list the main advantages as:
- Easy to apply and no need for changes in production setup
- Does not affect taste or texture of the biscuits
- Gives them peace of mind and builds consumer trust
Which solution is the right for you?
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 Novonesis representative.
More healthy baking solutions
Novonesis biosolutions also offer you other opportunities to bake healthier.
Keep your finger on the pulse
Consumers want healthy, protein- and fiber-rich breads. But they also demand breads that look appealing and deliver a great eating experience. Are you ready to overcome the texture and appearance challenges associated with pulses to unlock the appeal of pulse breads?
Bridge the (fiber) gap
Most people are not getting enough fiber – this deficiency is known as The Fiber Gap. Bread is a great way to get more fiber, but fiber also tends to make bread denser and drier. How can you bake an appealing, soft, high-fiber bread that stays fresh for longer and reduce your need for emulsifiers at the same time?
Bake wholewheat a whole lot better
Wholegrain breads have taken off in many markets around the world. With Novonesis biosolutions, bake deliciously healthy wholewheat breads that are softer, moister, and stay fresh for longer. What’s more, give baked goods producers compelling claims and the benefits consumers are looking for.
Get in touch
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