Kerry's Acrylerase enzyme receives EFSA approval for acrylamide reduction in coffee
Kerry's Acrylerase, an amidase food enzyme, has secured a positive scientific opinion from EFSA for significantly reducing acrylamide in instant coffee and coffee substitutes. This approval provides manufacturers with a crucial tool to meet stringent EU acrylamide regulations without compromising product quality.
Cork, Ireland — 25 May 2026
Kerry has announced a positive scientific opinion from the European Food Safety Authority (EFSA) for its novel amidase food enzyme, Acrylerase. This enzyme effectively reduces acrylamide levels in coffee extracts used for instant coffee and coffee substitutes. The approval addresses a critical industry challenge, as high coffee consumption can expose individuals to acrylamide, a compound associated with carcinogenicity, immunotoxicity, and genotoxicity, as confirmed by EFSA in 2015. Traditional methods for reducing acrylamide are often limited by raw material choices, production technology constraints, and the difficulty of modifying bean formulations at an industrial scale.
Acrylerase, developed by Kerry's subsidiary c-LEcta, provides a direct enzymatic solution to decompose acrylamide during coffee processing. According to Kerry, this proprietary enzyme can achieve up to a 90% reduction in acrylamide levels under typical processing conditions. Crucially, it achieves this without negatively impacting the coffee's taste, aroma, yield, or requiring extensive modifications to existing manufacturing workflows. The EFSA assessment marks the first time an amidase has received such an opinion for hydrolysing acrylamide in coffee extracts and substitutes, underscoring the EU's heightened focus on this contaminant.
Food business operators in the EU are mandated by Regulation 2017/2158 to implement mitigation measures and monitor acrylamide levels against specified benchmark values. Acrylerase offers a compliant and efficient solution for manufacturers to meet these regulatory obligations. The enzyme is produced using a genetically modified _Escherichia coli_ strain, which EFSA's assessment has deemed safe, concluding that the genetic modifications do not raise safety concerns. This scientific validation highlights Kerry's advancements in enzyme technology and provides a robust tool for companies navigating complex food safety and quality challenges.
What this means for Europe
European instant coffee and coffee substitute manufacturers gain a commercially viable solution to achieve compliance with EU Regulation 2017/2158. Integrating Acrylerase can reduce production risks associated with high acrylamide findings, potentially lowering batch rejection rates and associated waste. Brand owners must communicate the advanced processing benefits to consumers, particularly given the enzyme's GMO origin, to maintain transparency and trust. This innovation offers a competitive edge by enabling products to consistently meet increasingly stringent safety standards while preserving sensory quality, thereby safeguarding market access and brand reputation in a heavily regulated region.
Acrylerase directly decomposes acrylamide rather than indirectly reducing its formation, allowing for greater control and better efficacy compared to previous reduction methods. Dr. Marc Struhalla, CEO of c-LEcta, emphasised that the enzyme's engineering allows it to function effectively at the low pH and higher temperatures inherent in coffee extract processing. This technological advancement not only streamlines production but also expands the usable share of global coffee production by simplifying acrylamide control.
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