Since its enzyme, called Preventase, was launched, the company has been working on approvals so that it can be applied to baked good worldwide. It is understood to dramatically reduce the formation of cancer-causing acrylamide during the Maillard reaction.
Preventase is also cleared for use in the US, Australia, New Zealand, France, Switzerland, Denmark, Mexico and Russia. In the EU, with the exception of France and The Netherlands, enzymes as processing aids do not currently need pre-market approval.
