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    Frito-Lay, P&G Set to Use Ingredient that Reduces Acrylamide Levels

    DELFT, The Netherlands -- Frito-Lay and Procter & Gamble have reached an agreement with DSM Food Specialties here on the intellectual property rights to apply asparaginase in food products in order to reduce acrylamide levels, DSM said yesterday.

    DELFT, The Netherlands -- Frito-Lay and Procter & Gamble have reached an agreement with DSM Food Specialties here on the intellectual property rights to apply asparaginase in food products in order to reduce acrylamide levels, DSM said yesterday.

    Acrylamide is formed via a chemical reaction in carbohydrate-containing foods, such as bread, cake, cookies, potato chips and cereals, when these foods are being heated. It has reportedly been proven to be carcinogenic in animals and suspected to be carcinogenic in humans. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has expressed concern that acrylamide may indicate a human health concern, given its genotoxicity and carcinogenicity.

    DSM holds the rights to produce PreventASe, an enzyme that brings about the reduction of acrylamide, and has now become a worldwide licensee for the Frito-Lay and Procter & Gamble application rights.

    This agreement paves the way for food manufacturing and processing companies to incorporate the PreventASe enzyme in the production processes, in order to lower levels of acrylamide.

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