DELFT, The Netherlands—DSM Food Specialties has been awarded the 2010 Frost & Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation—PreventASe®.
An enzyme preparation, PreventASe is recognized the best-in-class to mitigate the formation of acrylamide in bread, biscuits and extruded snacks by as much as 90%. DSM Food Specialties differentiated its product through the quality, the complexity and the customized range of PreventASe, matching the market needs.
PreventASe (asparaginase) is an internationally recognized solution to mitigate acrylamide levels and has obtained wide regulatory approval for use across the globe. The recently published EFSA report on the monitoring of acrylamide levels in EU Member States draws on CIAA’s efforts and confirms that asparaginase is very promising as a mitigation tool for potato and cereal products.
