A Taste of Wellness for Savoury and Snacks
Givaudan
Preventase, an asparaginase from Aspergillus niger, is used as a processing aid to reduce the formation of carcinogen acrylamide during the Maillard reaction – the process that takes place in frying and roasting foods.
The enzyme was launched in 2007, and has also been given the go-ahead for Switzerland, the US, France, Denmark, Mexico adn Russia. In most of the EU approval of enzymes as processing aids is not currently required.
The new approval of Preventase will be included in the Australia and New Zealand Food Standards Code.