EFSA issues positive opinion on Kerry’s Acrylerase for acrylamide reduction in instant coffee
Kerry’s Acrylerase enzyme has received a positive EFSA scientific opinion, supporting its use in reducing acrylamide levels in instant coffee and coffee substitute products across Europe.
EU – Kerry has announced that the European Food Safety Authority has issued a positive scientific opinion on Acrylerase, the company’s novel amidase food enzyme developed to significantly reduce acrylamide levels in coffee extracts used for instant coffee and coffee substitutes.
The development comes amid increasing regulatory attention in the European Union on acrylamide in coffee products. Acrylamide is a process-related contaminant that forms naturally during high-temperature processing such as roasting and is considered a substance of concern in the EU because of its genotoxic and carcinogenic properties.
Under Regulation (EU) 2017/2158, food business operators are required to implement mitigation measures and monitor acrylamide levels against benchmark values, increasing demand for effective reduction technologies across the coffee industry.
According to Kerry, Acrylerase is the first commercially available food enzyme specifically designed to directly decompose acrylamide after it has formed rather than reducing its formation indirectly through process adjustments.
The company said the EFSA opinion marks the first scientific assessment of an amidase for hydrolyzing acrylamide in coffee extracts and coffee substitutes for this application.
The positive scientific opinion confirms the safety of Acrylerase for its intended use and provides manufacturers with additional confidence in adopting the technology within the European regulatory framework.
“A positive EFSA opinion is a significant milestone for Acrylerase and for manufacturers evaluating new ways to mitigate acrylamide,” said Yasemin Koybasi. “It reflects the rigor of the EU food enzyme evaluation process and provides important reassurance on the safety of Acrylerase for its intended applications.”
Unlike conventional mitigation approaches that focus on reducing precursor compounds or altering roasting conditions, Acrylerase works by directly decomposing acrylamide during processing.
Kerry said the enzyme allows manufacturers to introduce an additional intervention point without changing existing recipes or operational parameters.
The company stated that the enzyme can reduce acrylamide levels by up to 90% under relevant processing conditions while maintaining taste, aroma and product yield. It is also designed for integration into existing industrial coffee-processing systems to support manufacturing continuity.
Kerry said the EFSA opinion strengthens its position in food enzyme innovation and expands its portfolio of enzymatic technologies aimed at supporting food safety, product quality and regulatory compliance.
“This milestone demonstrates how targeted enzyme innovation can help solve real-world manufacturing and food safety challenges,” said Ronan Moloney.
“Acrylerase delivers measurable value for customers while supporting compliance with increasingly complex regulatory requirements.”
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