Acrylamide uit Europa

Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use.

The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.

Florigo (a tna subsidiary) has announced the launch of a new continuous potato chip fryer that features patented opti-flow® technology for improved frying performance, the Conti-pro® PC 3

Researchers in the United Kingdom aim for a new commercial potato that resists many of the worst vulnerabilities of potato crops around the world.

The European Food Safety Authority (EFSA) has published its Scientific Opinion on Acrylamide in Food

The FSA (Food Standards Agency) has published the results from its latest study looking at levels of the process contaminants acrylamide and furan in a wide range of UK retail foods.

Novozymes announced the launch of Acrylaway® HighT, the first thermostable solution that reduces acrylamide levels in food products that are typically processed at extremely high temperatures.

The FSA has published interim results from its fifth and latest study looking at levels of acrylamide, furan and the process contaminants in a range of UK foods.

Machine manufacturer Florigo International has a long history in vacuum fryers and offers both batch and continuous systems. Recently the company tested the benefits of continuous vacuum frying on the acrylamide content of potato chips.

The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 – 90 per cent depending on selected solution.

In response to European concerns over high levels of the carcinogen acrylamide in processed foods, researchers are looking to reduce dietary levels of the chemical by developing a new variety of potato.

Intake of foods high in acrylamide during pregnancy is associated with lower birth weight and smaller head circumference. This was revealed in an international study of the diet of 1,100 pregnant women and newborns from Denmark, England, Greece, Norway...

The European Food Safety Authority (EFSA) has published its annual update report on acrylamide levels in food in 25 European countries. Acrylamide is a chemical contaminant produced during food processing. The report covers the monitoring period 2007-2...

La ingesta de alimentos con alto contenido de acrilamida durante el embarazo se asocia con un peso inferior y una menor circunferencia de la cabeza en recién nacidos.

Investigadores del grupo de Calidad, Seguridad y Bioactividad de Alimentos Procesados Térmicamente (Biomaillard) del ICTAN-CSIC en colaboración con la Estación Experimental de Zaidín (EEZ-CSIC) y la Universidad de Granada han estimado la exposición al ...

Zeracryl, a small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention.

DSM Food Specialties has won the 2010 Frost &Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation – PreventASe. An enzyme preparation, PreventASe is recognized the best-in-class to mitigate the fo...

EFSA has published a summary of acrylamide levels in different types of food sampled in 2008. The report is based on over 3,400 results provided by 22 European Union Member States and Norway. The highest average levels of acrylamide were reported in t...