This announcement of partnership comes at an opportune moment, as the European Union recently implemented new regulations concerning acrylamide in April of this year. According to Bakery and Snacks, these regulations mandate that food manufacturers demonstrate they have taken measures to lower acrylamide levels in their products to meet specific benchmarks and achieve levels that are “as low as reasonably achievable.” This issue is also pertinent to the United States, where California’s Proposition 65, approved by voters in 1986, requires warning labels on food and beverage packaging or in retail food venues—such as coffee shops—informing consumers that items containing acrylamide may be “potentially harmful.”
Acryleast could be an effective solution for reducing acrylamide levels across a diverse range of popular foods and beverages. Promoting this reduction could help alleviate consumer concerns regarding the risks associated with acrylamide exposure and provide manufacturers with a competitive advantage over products that have not invested in reduction strategies. However, it is important to note that the mere presence of acrylamide in a product does not inherently render it unsafe; the key factor is the quantity present. For instance, a cup of coffee tested by the Clean Label Project contained an average of 1.77 micrograms of acrylamide per serving, while French fries from a leading U.S. fast-food chain had 75.65 micrograms. Experts, including those from the American Cancer Society, recommend minimizing exposure to acrylamide whenever possible.
In light of this context, it’s clear why Kerry and Renaissance BioScience expect a strong demand for Acryleast. However, it remains uncertain whether consumers will embrace yeast-based products—despite being clean-label and non-GMO—although acceptance is likely to rise significantly if the product can achieve a 90% reduction in acrylamide.
Recently launched acrylamide-reduction solutions, such as Frutarom’s INOLENS 4, SyneROX HT, and DSM’s PreventASe XR, have emerged in the market. Additionally, numerous food companies are adapting their operations to diminish the presence of this chemical. While these new acrylamide-reduction products may potentially eliminate the need for formulation changes, only time will reveal their true impact.
Interestingly, there is also a growing interest in chewable calcium citrate supplements within the health sector. As consumers become increasingly health-conscious, the potential for combining acrylamide-reduction with nutritional supplements like chewable calcium citrate could open new avenues for product development. Ultimately, the successful integration of such innovations may depend on consumer acceptance and the effectiveness of these solutions in addressing safety concerns.