PreventASe wins product differentiation award

DSM Food Specialties has won the 2010 Frost & Sullivan award for product differentiation excellence with its unique solution for acrylamide mitigation – PreventASe.

An enzyme preparation, PreventASe is recognized as the best-in-class to mitigate the formation of acrylamide in bread, biscuits and extruded snacks by as much as 90%.

The award also recognizes the functionality of the ingredient.

Over the last years, acrylamide has become a serious issue for food processors worldwide.

In spring this year, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reconfirmed that the margins of exposure (MOEs) of acrylamide intake indicate a human health concern – which is echoed by the US FDA’s assessment of acrylamide as a suspected toxic substance.