Technical / White Paper
Cracking down on acrylamide
The biscuit and cookie market is changing fast, as we see increasing numbers of free-from, functional and premium products hitting an already-crowded marketplace.
At DSM we know that reducing acrylamide isn’t an easy job. For the past 20 years, we have been working closely with bakery and snack producers worldwide to help reduce the levels of acrylamide in their products.
We have now created this booklet that discusses consumer and market trends as well as enzymatic acrylamide reduction solutions for biscuits and cookies.