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DSM extends use of enzymatic acrylamide-reduction for baked goods

Global awareness of acrylamide is on the rise. In response to this, DSM has launched PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers. PreventASe is positioned as a trusted acrylamide-reduction solution proven to reduce acrylamide in processed foods by up to 95 percent. While PreventASe is suitable for a broad range of applications, the new PreventASe XR is optimized for higher-pH applications. 

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