Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
Rothamsted Research scientists have developed gene-edited wheat with substantially reduced levels of free asparagine, a precursor to acrylamide. Biscuits produced from gene-edited wheat showed a 93 percent reduction in acrylamide compared to controls.
The first set of results focuses on acrylamide and certain toxic heavy metals. Although the levels of some contaminants in food are decreasing overall, the population's exposure still remains concerningly high.
The findings emphasize the need for cereal manufacturers to optimize processing steps for each process contaminant, while also considering the effects on product quality.
Some EU and UK food law changes in development could arrive sooner than expected, and others will take more time to go into effect. This article discusses food law changes to watch for in 2026.
The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have put out a call for data on the presence of acrylamide in food to better understand the health risks of dietary exposure and support policymaking decisions.
Despite a lack of scientific support to justify a carcinogenic risk determination, hundreds of companies have been sued under California's Prop 65 for failing to provide a "clear and reasonable" warning on food products containing acrylamide.
Consumer watchdog group Safe Food Advocacy Europe (SAFE) recently published a position paper calling upon the European Food Safety Authority (EFSA) to set legally binding limits for contaminant acrylamide in foods.
Acryleast™ Pro, an advanced iteration of Kerry’s acrylamide-reducing, non-genetically modified (GMO) yeast, is twice as effective in reducing acrylamide at lower doses than the original product.
Renaissance’s non-GMO acrylamide-reducing yeast is a proven, commercially available, clean-label ingredient that reduces the formation of the carcinogen acrylamide in many common cooked foods.
