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DSM report reveals consumer perception of acrylamide

7 Sep 2018

DSM has published a new report in its Global Insights Series which indicates that consumers are still largely unaware of acrylamide - but those who do know something about acrylamide, know enough to be concerned.

DSM has published a new report in its Global Insights Series which indicates that consumers are still largely unaware of acrylamide - but those who do know something about acrylamide, know enough to be concerned. DSM’s survey, conducted amongst consumers in France, Germany, the UK and the USA, is said to show that once knowledgeable about acrylamide, consumers expect food manufacturers to find solutions.

Acrylamide is a suspected carcinogen that forms in foods with reducing sugar that are processed at a high temperature, such as cookies or tortilla chips, DSM notes, pointing out that mMany food manufacturers have already taken significant steps to reduce acrylamide levels in their products - but recent regulatory changes and increasing public awareness about acrylamide is prompting even further action. The results of DSM’s consumer survey are said to show there is still room for the food industry to claim a leadership role in acrylamide reduction.

“While acrylamide is still relatively ‘under the radar’ for many consumers, the topic is quickly gaining attention through major media outlets in the US and Europe,” said Fokke van den Berg, Business Director for Baking at DSM. “Our research shows that once consumers are informed about acrylamide, they want manufacturers - more than regulators - to take action to reduce acrylamide levels.”

According to DSM’s survey, a high 54% of people in Germany are aware of acrylamide, but that number dips to an average of just 12% in France, the UK, and the US. Most of these informed consumers (64%) have decided to take action to reduce their acrylamide consumption, such as by adjusting their cooking behaviour. Around half of those surveyed believe the responsibility for acrylamide levels in the products they buy sits with food manufacturers, and just 28% believe regulators should take responsibility.

Food manufacturers acting fast to reduce acrylamide in their products face a challenge to deliver acrylamide-reduced versions of their products with the same taste and texture their consumers know and love, according to DSM. DSM’s PreventASe and PreventASe XR are asparaginases designed to prevent the formation of acrylamide in a wide range of baked goods and snacks such as bread, cookies, crackers, breakfast and infant cereals, French fries, tortilla chips, and pretzels without impacting taste, texture or shelf-life. Using the PreventASe range, food producers can, says DSM, reduce acrylamide levels by up to 95%, depending on the type of application.