Novozymes Launches Enzyme to Reduce Acrylamide in Food

DITTINGEN, Switzerland, August 31 /PRNewswire/ --     Researchers from Novozymes, the world leader in bio-innovations and
bio-solutions have found a solution to reduce the level of acrylamide in food
products such as cookies, crackers and snacks.

Novozymes launches Acrylaway to reduce acrylamide which is formed when
starchy foods are baked, fried or toasted at high temperatures. Acrylamide is
under suspicion of causing cancer.

Health concerns

In 2002, a study by the Swedish National Food Authorities discovered
considerable levels of acrylamide in food products such as French fries,
biscuits, snacks and crackers. The study raised awareness of acrylamide
worldwide. A new enzyme called Acrylaway addresses this problem.

Acrylaway can be applied to a wide range of products opening up for an
overall reduction of average daily intake of acrylamide for consumers
worldwide.

"It is a fundamental need for consumers and society that our food is safe
and healthy. With the enzyme solution from Novozymes, food manufacturers can
now offer end-consumers food products with reduced worries regarding
acrylamide" says Peder Holk Nielsen, Executive Vice President, Sales &
Marketing at Novozymes.

Acrylamide is reduced up to 90%

Independent tests show that Acrylaway effectively reduces acrylamide
levels by 50% to 90% in a broad range of foods such as biscuits, crackers,
crisp bread and snacks.

"Many food manufacturers globally have already tested Acrylaway and have
shown interest in the product and its ability to substantially reduce
acrylamide without changing the taste and appearance of their food product,"
Peder Holk Nielsen says.

In November 2006, Novozymes received a consent letter from the US Food &
Drug Administration regarding the generally recognized as safe (GRAS) status
of the asparaginase enzyme. In June 2007 Acrylaway was approved by the Danish
authorities and thereby is the first asparaginase that has been safety
evaluated by a national EU authority. Furthermore, Acrylaway became the first
asparaginase product to be evaluated internationally as it received a
positive evaluation at a Joint FAO/WHO Expert Committee meeting in June 2007.

For more information on Acrylaway please go to
    http://www.novozymes.com/acrylaway
    
    Contact:
    Annegrethe Møller Jakobsen
    Press coordinator
    Phone : +45-3079-3050
    E-Mail : agmj@novozymes.com