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.