Bread and Breakfast Cereals

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

Discover the revolutionary ASNInsta test by Curtis Analytics. Say goodbye to lengthy analyses and hello to instant results in just ten minutes. With our cutting-edge technology, food manufacturers can easily measure asparagine levels, demonstrating their commitment to reducing acrylamide formation. Trust Curtis Analytics for expert acrylamide testing solutions.

Acrylamide reduction in breakfast cereals

Ingredient Selection:
•           Low Asparagine Grains: Choose grains that are naturally lower in asparagine, an amino acid that reacts with sugars to form acrylamide during cooking (

  1. Processing Techniques:
    •   Optimising Cooking Temperatures and Times: Reduce the cooking temperature and time, as acrylamide formation increases significantly at higher temperatures and longer cooking durations (
    •    Moisture Content Control: Maintain higher moisture levels during the initial stages of cooking to inhibit acrylamide formation.
    •    Pre-treatments: Use techniques such as blanching or soaking grains in with PreventAse Enzyme water solution before cooking to reduce precursor compounds mostly amino acid asparagine and reducing sugars glucose, fructose and malthose.
    3.   Ingredient Additions:
    •    Calcium Salts: Add calcium salts, which can inhibit acrylamide formation.
    •    PreventAse: The enzyme converts asparagine into aspartic acid, reducing the precursor available for acrylamide formation (            •    Acidulants: Incorporate acids such as citric acid or vinegar to lower the pH, reducing acrylamide formation.
    4.  Product Formulation:
    •    Reducing Sugars: Minimize reducing sugars like glucose and fructose, as they react with asparagine to form acrylamide.
    •     Fiber-Rich Ingredients: Include fibre-rich ingredients that can reduce acrylamide content.
    5.   Advanced Technologies:
    •     Vacuum Baking: Vacuum baking technology is used to cook cereals at lower temperatures, thereby reducing acrylamide formation (
    •     Infrared Heating: Applying infrared heating can reduce acrylamide formation due to its lower cooking temperatures.
    6.   Monitoring and Quality Control:
    •     Regular Testing: Implement routine testing of cereal products for acrylamide levels to ensure they remain within acceptable limits (
    •     Continuous Improvement: Regularly review and update processing methods based on the latest research to further reduce acrylamide levels.Implementing these strategies can help manufacturers produce breakfast cereals with significantly lower levels of acrylamide, contributing to a safer food supply.

High quality testing

Asparagine instant testing "ASNInstaTest"

Introducing “ASNInsta” sensor, the ultimate solution for instant asparagine testing in the food manufacturing industry. With Curtis Analytics, you can now easily monitor the reduction of asparagine during processing, helping you optimize the mitigation of acrylamide formation in your products. Trust our expertise in acrylamide tests and take your operations to the next level.

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

Take the first step towards accurate testing and reliable results by reaching out to Curtis Analytics today. Our team of experts is here to assist you in all your acrylamide testing needs. Don’t hesitate any longer – get in touch with us now!

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