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Kerry enzyme unlocks post-roast acrylamide reduction - Food and Drink Technology
- Kerry’s Acrylerase enzyme gains positive EFSA opinion, enabling post-roast acrylamide reduction.
- The technology directly degrades acrylamide in liquid coffee extracts after roasting.
- Acrylerase achieves up to 90% acrylamide reduction under relevant processing conditions.
- The enzyme integrates into existing manufacturing lines without changing recipes.
- Acrylerase supports ALARA targets while preserving sensory quality and yields.
- Collaboration with ANKA underpins roast dynamics expertise for scalable deployment.
- Ronan Moloney of Kerry frames the technology as practical for global brands.
- Yasemin Koybasi emphasizes compliance security for processors.
- EFSA opinion comes as global regulators tighten process-related toxin limits.
- The technology offers a future-proof roadmap for the beverage sector.
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