date:Nov 02, 2012
They rarely appear on labels, but enzymes can produce very visible results for product developers, Lynda Searby reports.
Since acrylamide first hit the headlines in 2002, the food industry has been busy finding ways to reduce levels of the suspected carcinogen in foods.
One approach is to use enzymes that target the conversion of the amino acid asparagine into aspartic acid, thereby preventing it from being converted into acrylamide.
Last month, Vancouver-based Functional Technologies Corp wa