ERROR 1
ERROR 1
ERROR 2
ERROR 2
ERROR 2
ERROR 2
ERROR 2
Password and Confirm password must match.
If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)
ERROR 2
ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.
Danish enzymes producer Novozymes has launched an enzyme, dubbed Acrylaway, intended to reduce the formation of the suspected carcinogen acrylamide in food. Acrylamide is formed in french fries, crackers, and other starchy foods during the heat-induced reaction of asparagine and sugar. When added to dough, the new enzyme converts free asparagine into aspartic acid, reducing acrylamide formation by 50-90%, Novozymes says.
Join the conversation
Contact the reporter
Submit a Letter to the Editor for publication
Engage with us on Twitter