Asparagine instant testing "ASNInstaTest"

Instant testing for Asparagine in food ingredients

Instant test ‘at the gate’

Asparagine instant testing “ASNInstaTest”

ASNInsta Test is a newly developed proof-of-concept test. Allowing food manufacturers to measure asparagine instantly. The Acrylamide EU regulation forced all food manufacturers to show significant effort in reducing acrylamide formation in food.Asparagine is one of the main limiting facrors in acrylamide formation.

Why test with us

The free amino acid, asparagine, is one of the main limiting factors of acrylamide formation in wheat products. The current golden standard analyses of asparagine can take ten days to complete. However, food manufacturers are looking for more straight-forward and faster methods to analyse thier raw ingredients. The ASNInsta test allows asparagine to be measured easily, intstantly (within ten minutes) and reliably. This test will help food manufacturers to show that they working towards reducing the acrylamide-forming potential to as low as reasonably achievable.

High quality testing

Asparagine instant testing "ASNInstaTest"

The food manufacturing industry requires an instant asparagine content test. Our “ASNInsta” sensor measures asparagine in thier products instantly, allowing food manufacturers to follow the process of the reduction of asparagine during processing in thier products. This is beneficial for manufacturers to help them map their processes, determining the important steps for mitigation and target mitigation strategies to where they are required in the process to optimise the reduction of acrylamide formation in their operations/products.

AcrylamideINSTA Test: A rapid, real-time and on-site test for acrylamide content in food

Acrylamide instant sensor

Following the successful development of our ASNInsta test, we have begun development of an acrylamide instant sensor/test.

Get in touch for more information

We are happy to collaborate with industry to help them set up thier own testing.

For more information please get in touch.

ASNInsta testing 

Knowledge transfer projects and collaborations are available with us please get in touch for more information. 


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Further Reading


Reducing the acrylamide-forming potential of wheat

Tanya Y. CurtisNigel G. Halford

First published: 19 August 2016

Citations: 20

Acrylamide in Food

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