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Belgium-based CIAA, the Confederation of the Food and Drink Industries of the EU, introduced a new version of its Acrylamide Toolbox, which includes a chapter on asparaginase, as well as key applications where this enzyme can provide acrylamide-reducing benefits. This addition reflects the growing recognition of asparaginase as a method of preventing acrylamide formation, helps manufacturers understand acrylamide formation and assess solutions.
