Swiss health officials recently agreed with colleagues in the rest of the European Union in approving PreventASe as a processing aid for acrylamide mitigation. After in-depth examination, Swiss authorities concluded that DSMs asparaginase enzyme preparation is not genetically modified. With German biscuit manufacturers as the frontrunners, PreventASe is being used by bakers all over the EU and in the U.S. Its acrylamide mitigation technology is for dough-based products, such as bread, biscuits, crackers, formed potato products and cereals. DSM officials say this will assist the food industry to fight dietary acrylamide, which is of increasing concern to consumers, politicians and regulators alike.
