Acrylerase^®

For years, asparaginase has been the enzyme of choice for reducing acrylamide formation in foods. But what if acrylamide has already been formed?

Acrylerase® takes a fundamentally different approach. Instead of targeting the precursor, Acrylerase directly breaks down acrylamide itself. Originally developed for coffee applications, this novel amidase technology opens new possibilities wherever conventional mitigation strategies reach their limits.

What started with coffee is now showing promise in other food matrices, including liquorice extracts, selected alcoholic beverages, and fruit juice applications.

Even more exciting: Acrylerase and asparaginase can be combined. One enzyme helps prevent acrylamide formation before heat treatment, the other removes residual acrylamide afterwards. Together, they may deliver a level of acrylamide reduction that neither technology can achieve alone.

Could Acrylerase work in your application?

We believe the potential of this technology extends far beyond the categories investigated so far. We therefore invite food manufacturers, ingredient suppliers, and innovation teams to explore Acrylerase in additional food and beverage applications.