Acrylamide study produces pleasing results for potato crisp processors in New Zealand

A new Ministry for Primary Industries (MPI) report shows that the concerted effort by New Zealand's potato crisp manufacturers to lower acrylamide in their products is paying off.

A survey found that the contribution of potato crisps to overall exposure appears to have decreased between 2006 and 2011, while the contribution from potato hot chips and oven baked/roasted potatoes appears to have increased.