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A new enzymatic solution, introduced by c-LEcta (part of the Kerry Group) and Anka (a platform focused on the coffee sector), is aimed at reducing acrylamide levels in soluble coffee products. Signifying an advancement in food safety, the Acrylerase solution is a patented enzyme technology that directly targets acrylamide, offering a promising alternative to existing mitigation methods. Acrylamide, a known carcinogen, forms during high-heat processes such as roasting and extraction, and is commonly found in the production of soluble coffee and coffee concentrates. The Acrylerase solution can efficiently decompose acrylamide on-site during processing, seamlessly integrating into existing manufacturing processes. Marc Struhalla, CEO of c-LEcta, said: “This innovative enzyme product offers a practical solution for soluble coffee manufacturers. Acrylerase can efficiently reduce acrylamide levels without compromising taste or disrupting production processes”.

Jan Schwital, managing director of Anka, added: “We are excited to launch Acrylerase together with c-LEcta. We believe simplicity and efficiency are key to any successful industrial application. Acrylerase provides just that for controlling acrylamide in instant coffee and coffee extracts.” With regulatory bodies worldwide prioritising the mitigation of acrylamide in food, Acrylerase offers a timely solution for F&B manufacturers. Directives and regulations in countries such as South Korea and the EU are already in place, mandating the monitoring and reduction of acrylamide levels in various product categories, including soluble coffee. Oliver Süße-Herrmann, managing director of Anka, commented: “Acrylerase not only offers soluble coffee manufacturers a much simpler and more flexible way to comply with acrylamide regulations than was previously possible, but also enables usage of coffee volumes that may otherwise be rejected due to high acrylamide formation”.