Acrylamide uit de Verenigde Staten

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MSU professors Jiming Jiang and David Douches
februari 27, 2024
Michigan State University researchers further unravel the mechanism of cold induced sweetening in potatoes
Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 
Acryleast hero crackers
november 21, 2022
Kerry Introduces Acryleast Pro - Next-generation acrylamide - reducing yeast now even more effective
Kerry, the world’s leading taste and nutrition company, has announced that it had released Acryleast™ Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast™.
Consumers can reduce their intake of acrylamide by frying french fries to a light golden colour and by toasting bread to the lightest colour acceptable.
maart 11, 2016
FDA issues final guidance on acrylamide
The US Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.
From the archive
Potato field in Pennsylvania naturally infected with late blight, September 2014. Only surviving plants are Innate™ generation two (Courtesy: J.R. Simplot)
september 01, 2015
USDA Deregulates Second Generation Innate™ GMO Potatoes
The J.R. Simplot Company is pleased that the USDA has deregulated the Russet Burbank variety of the second generation of Innate™ potatoes. Simplot is looking forward to the completion of the EPA registration and FDA consultation before the second generation of Innate™ potatoes can be introduced into the marketplace.
From the archive
A look at the Innate Potato by FrankenFoodFacts
juni 08, 2015
A look at the Innate Potato by FrankenFoodFacts
The blog FrankenFoodFacts recently published a review of the Innate potato of Simplot Plant Sciences. This blog by Layla Katiraee, who holds a Ph.D. in molecular genetics and is a senior scientist at a biotech company, offers the most insightful review of the Innate Potato PotatoPro has seen so far.
From the archive
Potato protoplasts expressing green florescence to demonstrate high transformation efficiency.
april 15, 2015
Cellectis reduces cold sweetening in potato by inactivating a single gene
Cellectis Plant Sciences, Inc. has announced today that the Plant Biotechnology Journal has accepted the publication of its peer-reviewed manuscript demonstrating the phenotypic validation of potato lines developed by inactivating a single endogenous gene responsible for sugar accumulation when stored at cold temperatures.
From the archive
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Research: Consumers willing to spend more for biotech potato products
maart 23, 2015
Research: Consumers willing to spend more for biotech potato products
New research from an Iowa State University economist, Wallace Huffman, found consumers were willing to spend more for genetically modified potato products with reduced levels of a chemical compound linked to cancer.
From the archive
USDA approves Simplot's Innate GM potatoes
november 09, 2014
USDA approves Simplot's Innate GM potatoes
A potato genetically engineered to reduce the amounts of a potentially harmful ingredient in French fries and potato chips has been approved for commercial planting, the Department of Agriculture announced on Friday.
From the archive
FDA for news
november 18, 2013
FDA sollicits comments on draft Guidance for Industry on Acrylamide in Foods
The FDA has published a draft guidance for industry on Acrylamide in Foods. The guidance is being distributed for comment purposes only.
From the archive
Reducing acrylamide levels in french fries
oktober 01, 2012
Reducing acrylamide levels in french fries
The process for preparing frozen, par-fried potato strips — distributed to some food outlets for making french fries — can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS’ Journal of Agricult...
From the archive
Acrylamide image for news
juli 05, 2012
Novozymes Acrylaway can cut acrylamide levels in French fries by up to 50%, show industrial trials
Novozymes, the world leader in bioinnovation, recently announced today they have new, third party data that shows Novozymes Acrylaway® is effective in the industrial production of French fries. Acrylamide has been considered a potential health risk si...
From the archive
februari 04, 2012
US spud industry eyes a better fry
Researchers hope to find potato varieties that form less acrylamide, a naturally occurring chemical compound, when cooked.
From the archive
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US Potato industry focusing on acrylamide
januari 15, 2012
US Potato industry focusing on acrylamide
The potato industry is behind a unified effort to learn more about acrylamide - which was discovered in food about ten years ago.
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december 14, 2011
National Fry Processor Trials identify lower acrylamide clones
The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).
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Wetenschappers werken aan verbeterde industrie-aardappelen
oktober 23, 2011
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Onderzoekers aan de Universiteit van Wisconsin-Madison zijn gekozen om een nationale multi-institutionele poging tot kwaliteitsverbetering van verwerkte aardappels te leiden. Volgens de USDA’s National Institute of Food and Agriculture is er door het ...
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juni 10, 2011
Low acrylamide potato lines created by University of Wisconsin scientists
What do Americans love more than French fries and potato chips? The answer: Not much...
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Do French Fries cause cancer?
maart 14, 2010
Do French Fries cause cancer?
A poster adorning the walls of KFC restaurants in California may just take your appetite away. Or at least make you consider giving up the fries. Here's what it says: "Cooked potatoes that have been browned, such as French fries, baked potatoes an...
From the archive
Acrylamide image for news
november 25, 2009
Frozen Potato Institute behind acrylamide comment period extension
The Frozen Potato Institute [AFFI] whose members supply fast food chains with the raw material for french fries, succeeded in persuading FDA's Center for Food Safety and Applied Nutrition to extend its comment period on scientific data and information ...
From the archive

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