date:Jan 31, 2019
ss our entire taste and nutrition portfolio, we are keen to ensure that the functionality of our ingredients is reliable and consistent. On this basis, we repeatedly tested Acryleasts effectiveness in reducing acrylamide levels across a range of biscuit and cracker applications.
This involved testing in both the companys laboratories and in scaled-up plant trials, where reductions of greater than 90 percent were achieved. Importantly, these trials also demonstrated no impact on taste or texture