Experiments have been carried out using Novozymes’ Acrylaway. Please read more in the article from nature.com where Dr. Thomas Amrein talks about the effectiveness of Acrylaway in a biscuit application. The trials have been carried out during the development phase of the asparaginase when Acrylaway had been not been commercially available yet.
For more information, you can read the article, "Enzyme cuts out acrylamide--Unapproved food additive could make baked goods safer," on Nature.com.
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