Kerry enzyme unlocks post-roast acrylamide reduction

The European Food Safety Authority (EFSA) has published a positive scientific opinion on Kerry’s ground-breaking food enzyme, Acrylerase.

This development introduces a powerful tool for global instant coffee and coffee substitute manufacturers grappling with strict food safety regulations. Consequently, this enzyme innovation represents the market’s first commercial solution capable of directly decomposing acrylamide after it forms. By shifting the mitigation window to post-roast processing, Kerry allows brands to aggressively lower contaminant levels while preserving delicate flavour profiles.

Addressing the industry’s chemical contaminant mandate

Acrylamide forms naturally as a process-related contaminant when coffee beans undergo high-temperature roasting. Because the chemical carries genotoxic and carcinogenic properties, European regulators enforce strict monitoring under Regulation (EU) 2017/2158. Food business operators must maintain levels “As Low As Reasonably Achievable” (ALARA) against rigorous baseline benchmarks. Therefore, Kerry’s novel amidase enzyme arrives at a critical moment, providing a practical, scalable mechanism to satisfy European food safety watchdogs.

Preserving sensory quality and manufacturing yields

Historically, reducing acrylamide required manufacturers to alter roasting temperatures or modify raw ingredient blends. However, these conventional process modifications frequently compromised the signature aroma, taste, and overall yield of the final coffee extract.

In contrast, the new amidase targets the contaminant directly within liquid coffee extracts, achieving up to a 90% reduction under relevant processing conditions. Because it integrates seamlessly into existing industrial workflows, manufacturers can maintain production continuity without modifying established recipes.

Yasemin Koybasi, global regulatory director at Kerry, stressed the compliance security this safety evaluation delivers to commercial food processors: “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.”

Translating deep coffee science into scalable operations

The development of the specialised food enzyme resulted from a close corporate collaboration with ANKA, a global leader in industrial coffee processing technologies. ANKA’s deep expertise in roasting dynamics and coffee chemistry ensured the biochemical breakthrough could withstand the rigors of high-volume manufacturing lines. Thus, the joint venture bridges the gap between pure laboratory enzyme science and practical factory-floor execution.

Ronan Moloney, vice president of enzymes at Kerry, highlighted the operational value the technology brings to international food and beverage brands: “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.”

Category impact and future formulation trends

Ultimately, the positive EFSA opinion marks an important regulatory milestone under one of the world’s most sophisticated food safety frameworks.

As global enforcement agencies tighten limits on process-induced toxins, relying solely on agricultural or roasting adjustments is no longer commercially viable. By opening up a post-formation intervention point, the technology provides a future-proof roadmap for the global beverage sector to maintain premium quality standards without facing regulatory penalties.