Asparaginase Enzyme Preparation Approved as Processing Aid in Australia and New Zealand

On Feb. 27, 2015, Food Standards Australia New Zealand announced the approval of an asparaginase enzyme preparation as a food processing aid.

The source of asparaginase enzyme preparation is the genetically modified strain of bacillus subtilis, which can reduce the risk for acrylamide formation in various food applications during manufacture.

The asparaginase enzyme preparation is intended to be used as a processing aid during manufacture of various food products. Typical applications include production of breakfast cereals, potato based snacks, sliced potato chips and pre-treatment of green coffee beans.