The European Food Safety Authority (EFSA) has released a favorable scientific assessment regarding Kerry’s innovative food enzyme, Acrylerase. This advancement presents a significant new resource for producers of instant coffee and coffee substitutes as they navigate stringent food safety guidelines. Notably, this enzyme is the first commercially available option capable of directly breaking down acrylamide once it has formed, transitioning the risk management approach to post-roasting processes. As a result, Kerry enables companies to significantly decrease contaminant levels while simultaneously safeguarding the nuanced flavor characteristics of their products.
Acrylamide is a naturally occurring byproduct that arises during the high-temperature roasting of coffee beans. Given the chemical’s concerning genotoxic and carcinogenic properties, EU authorities mandate rigorous oversight in accordance with Regulation (EU) 2017/2158. Food industry professionals are required to keep acrylamide levels “As Low As Reasonably Achievable” (ALARA), adhering to strict baseline standards. Therefore, Kerry’s innovative amidase enzyme emerges at a vital time, offering a practical and scalable solution for compliance with European food safety regulations.
In traditional practices, efforts to lower acrylamide levels necessitated changes to roasting temperatures or modifications of raw material mixes. Such alterations often resulted in a significant compromise of the characteristic aroma, flavor, and overall yield of the final coffee extract. Conversely, the new amidase enzyme targets the contaminant directly in liquid coffee extracts, achieving reductions of up to 90% under suitable processing circumstances. Its seamless integration into existing production workflows means that manufacturers can continue operations without needing to alter established formulations.
Yasemin Koybasi, the global regulatory director at Kerry, emphasized the compliance assurance provided by this evaluation for food producers: “A positive EFSA opinion is a significant milestone for Acrylerase and for manufacturers evaluating new ways to mitigate acrylamide. It reflects the rigour of the EU food enzyme evaluation process and provides important reassurance on the safety of Acrylerase for its intended applications.”
The creation of this specialized food enzyme stemmed from a strategic partnership with ANKA, a noted leader in industrial coffee processing technologies. ANKA’s extensive knowledge in roasting processes and coffee chemistry has been instrumental in ensuring that this biochemical innovation can be effectively implemented in high-volume manufacturing settings. This collaboration effectively bridges the gap between advanced laboratory enzyme research and practical application on production floors.
Ronan Moloney, vice president of enzymes at Kerry, underscored the operational benefits the new technology offers to global food and beverage companies: “This milestone demonstrates how targeted enzyme innovation can help solve real-world manufacturing and food safety challenges. Acrylerase delivers measurable value for customers while supporting compliance with increasingly complex regulatory requirements.”
Ultimately, the favorable EFSA assessment represents a significant regulatory achievement within one of the most advanced food safety frameworks worldwide. As international regulatory agencies impose stricter limits on process-induced contaminants, relying solely on agricultural or roasting modifications is quickly becoming unsustainable. By creating a mechanism for post-formation intervention, this technology lays the groundwork for the global beverage industry to uphold high quality standards without incurring regulatory penalties.