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Use of commercial recombinant asparaginase (Acrylaway®) to reduce acrylamide content in potato chips. (a) Dose response test adding different amounts of the enzyme (0 to 20x). (b) Using the 10x dose (“Enzyme”), the potato chips display the same visual (and organoleptic) properties as the “Control.” More information available at https://www.novozymes.com/en/news/news-archive/2013/11/new-novozymes-solution-enables-acrylamide-mitigation-in-even-more-product-categories
