Acrylamide-Free Biscuits Launched in Germany

German consumers will soon be the first in Europe to be able to buy low acrylamide baked goods, according to DSM Food Specialities. A German manufacturer of Speculatius Christmas biscuits will launch the biscuits in October in time for the Christmas.

The biscuits incorporate PreventASe, an enzyme that reduces acrylamide in food by up to 90% through the asparaginase process. The enzyme converts asparagine, one of the precursors of acrylamide, into asparatate, a naturally occurring amino acid. As a result, asparagine is not available for the chemical reaction that forms acrylamide when carbohydrate-containing foods, such as bread, cake, cookies, potato chips and cereals are heated.

“Our enzyme has been available for a couple of months for food manufacturers and we see that actual uptake is picking up now”, said Judith Heikoop from DSM Food Specialties. “The launch in Germany is indeed a breakthrough. It is the first time that asparaginase is being applied commercially, anywhere in the world”.

Frito-Lay and Procter & Gamble recently announced that they have reached agreements with DSM Food Specialities on the Intellectual Property rights to apply asparaginase in food products.

Various institutions have identified asparaginase as a way to reduce acrylamide in food products. The list includes the CIAA (Acrylamide Toolbox of 29 September 2006), and the joint FAO/WAO Codex Alimentarius Commission on contaminants in Foods.

In the United States, PreventASe was granted GRAS status by the FDA. In France, the enzyme’s dossier approval by the French food health safety agency (AFSSA) means the enzyme can be applied as a processing aid. France and Denmark are the only countries in the EU where such approval is needed. DSM has filed for approval in Denmark and expects a positive decision soon.

For more information, visit www.dsmfoodspecialities.com