PreventASe® from DSM reduces acrylamide levels in processed food by up to 95% (depending on the application) with no effect on the taste, texture or appearance of the product. It’s an easy to use and cost-effective product. Just add PreventASe® to bread, biscuits and breakfast cereals during production, it is the answer to acrylamide challenges in baked goods.


  • Hydrolyser

How can we help you with PREVENTASE?

I am looking for...