A cracker co-manufacturer came to us looking for a solution to reduce acrylamide in a private label whole wheat cracker. The solution had to be organic suitable and reduce acrylamide levels without changing the taste or texture of the product.
Kerry’s enzymes and bakery applications teams worked together with our customer, carrying out lab and plant trials to prove the seamless application of our acrylamide reducing processing aid, Acryleast, into their production line. This non-GMO solution breaks down asparagine, a naturally present amino acid that is key in the formation of acrylamide during cooking. Turnaround to implement this ready-to-go solution was quick, and we provided application support to ensure optimal results were achieved. Acryleast was deemed organic suitable by our customer’s organic certifying body meaning the resulting product could maintain its organic certification and positioning.
This project reinforces our market positioning as the only provider of a fully non-GMO acrylamide reducing solution suitable for use in organic food products in North America. Acryleast appeals to customers as an effective, clean label and versatile solution that works across a variety of manufacturing processes. Our mobile teams helped ease the setup process and ensured the customer got the results they wanted.