DSM’s PreventASe Wins Excellence Award

PreventASe from DSM Food Specialties received the Food Product Design Scientific Excellence Award in Las Vegas.

PreventASe uses innovative enzyme technology to reduce the formation of acrylamide. The enzyme is an ‘asparaginase enzyme preparation’ from the Aspergillus niger micro-organism (A. niger).
The enzyme converts one of the precursors of acrylamide, asparagine, into another naturally occurring amino acid, aspartate. As a result, asparagine is not available for the chemical reaction that forms acrylamide when carbohydrate-containing foods are heated.
Ingredient suppliers and technology providers with new ingredient/technology science, a new application, or any research-based breakthrough in ingredient and technology science submitted applications for the award. A panel of judges comprised of R&D and product development professionals from leading food and beverage manufacturing companies evaluated the submissions on science/research methods, science breakthrough, innovation and appeal for the manufacturing community.