Royal DSM has introduced a new enzymatic solution, PreventASe XR, which is claimed to prevent the formation of acrylamide in high-pH applications such as corn chips, biscuits and crackers.

PreventASe is also said to help reduce acrylamide in processed foods by up to 95%.

The new PreventASe XR has been specifically developed for higher-pH products, though it can be used for a wide range of additional applications.

Acrylamide is a suspected carcinogenic substance that forms in foods featuring reducing sugars when processed at a high temperature.

"The global conversation about acrylamide is heating up, and DSM is working with our customers to address this challenge for the food industry."

Food manufacturers are currently working towards reducing the amount of acrylamide present in their products.

However, producers have found it difficult to deliver the same taste and texture in their acrylamide-reduced versions.

DSM’s PreventASe and PreventASe XR are asparaginases that convert the asparagine found in food products, which helps to prevent the formation of acrylamide without impacting taste, texture or shelf-life.

DSM baking business director Fokke van den Berg said: “The global conversation about acrylamide is heating up, and DSM is working with our customers to address this challenge for the food industry.

“An advantage of using asparaginase to tackle acrylamide is it requires negligible changes to a product recipe or production process.

“With PreventASe and now PreventASe XR, DSM is enabling acrylamide reduction in the widest range of snacks and baked goods.”

According to the company, food manufacturers are facing difficulties cutting down acrylamide levels in applications that incorporate chemical leavening agents or masa such as in savoury crackers, biscuits, tortilla chips and corn chips, which are more alkaline (up to pH 9).

Royal DSM suggests that its PreventASe XR can be used in more alkaline applications to reduce acrylamide levels by up to 95%.