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DSM Food Specialties has won the 2010 Frost & Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation – PreventASe. An enzyme preparation, PreventASe is recognized the best-in-class to mitigate the formation of acrylamide in bread, biscuits and extruded snacks by as much as 90%. DSM Food Specialties differentiated its product through the quality, complexity and customized range of PreventASe.
The Frost & Sullivan Award for Product Differentiation Excellence, Enzyme Solutions for Acrylamide Reduction is based on Best Practices research to determine how best-in-class companies worldwide manage growth, innovation and leadership. This award recognizes the proven functionality of PreventASe and underlines DSM Food Specialties’ position as a leading innovator of enzymes to the food industry. DSM Food Specialties leads the way in the market by proactively developing new applications for PreventASe and customizing it to match the needs of different markets.
“This award acknowledges our understanding and commitment to the needs of the global food industry,” says Mario Pires, business industry director baking and beverages ingredients for DSM Food Specialties, based in The Netherlands. “The harmful potential of acrylamide is now widely acknowledged and finding an effective solution is crucial for food manufacturers. PreventASe is our response to this issue. We are working in partnership with food manufacturers worldwide to minimize consumers’ exposure to dietary acrylamide. With the PreventASe portfolio already extended to include solutions for most bakery applications, we are continuing to research further possibilities for a wider product range.”
Over the last years, acrylamide has become a serious issue for food processors worldwide. In spring this year, the Joint Expert Committee on Food Additives reconfirmed that the margins of exposure of acrylamide intake indicate a human health concern, which is echoed by the FDA’s assessment of acrylamide as a suspected toxic substance.