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ACS
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...
United States
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Novozymes Acrylaway can cut acrylamide levels in French fries by up to 50%, show industrial trials
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...
United States
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juni 19, 2012

McCain Foods to pay $40,000 for air quality violations

McCain Foods in Othello reached a settlement agreement this week with the Washington Department of Ecology (Ecology) over violations of the plant’s air quality permit, vowing to avoid any similar violations in the future.
United States
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Acrylamide
mei 02, 2012

Estiman la exposición al contaminante acrilamida en adolescentes varones españoles

The Food &Grocery Council is welcoming a significant drop in concentration of acrylamide in potato crisps, and says it will continue to work with industry to find ways of lowering its levels in other foods, CEO Katherine Rich said today. She is re...
New Zealand
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mei 01, 2012

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.
New Zealand
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februari 29, 2012

Acrylamide-preventing yeast shows potential in Extruded Starchy Food Products

Functional Technologies Corp. reports that efficacy studies conducted on end-user materials, investigating the Company's proprietary acrylamide-preventing (AP) yeast technology in a novel food application that traditionally does not incorporate yeast i...
Canada
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Acrylamide
februari 10, 2012

Estiman la exposición al contaminante acrilamida en adolescentes varones españoles

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 ...
Spain
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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.
United States
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A J Bussan speaking on acrylamide at the Potato Expo 2012
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.
United States
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Acrylamide
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).
United States
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Acrylamide
november 14, 2011

Functional Technologies Announces Next Generation Acrylamide-Preventing Yeast Technology

Functional Technologies Corp. is pleased to report the development of a third (3rd) generation of its proprietary acrylamide-preventing (AP) yeast platform, wherein various improvements made to the Company's original underlying AP technology have enabl...
Canada
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University of Wisconsin
oktober 23, 2011

Wetenschappers werken aan verbeterde industrie-aardappelen

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 ...
United States
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Acrylamide
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...
United States
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Functional Technologies Corp
maart 15, 2011

Project to reduce acrylamide with yeast technology (Acryleast) supported by Canadian Government

Functional Technologies Corp. (TSX-V: FEB) is pleased to announce that its subsidiary, Phyterra Yeast Inc., has been awarded $2.5 million from the Government of Canada's Atlantic Innovation Fund
Canada
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Functional Technologies Corp
maart 15, 2011

El Gobierno de Canadá apoyará proyecto para reducir la acrilamida en la papa procesada

Funcional Technologies Corp. (TSX-V: FEB) se complace en anunciar que su filial, Phyterra Yeast Inc. ha sido beneficiada con 2,5 millones de dólares del Fondo de Inversión del Canada (AIF). El proyecto desarrollará y comercializará una tecnología par...
Canada
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Zeracryl applies lactic acid bacteria to reduce acrylamide in food
september 12, 2010

Zeracryl applies lactic acid bacteria to reduce acrylamide in food

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.
Norway
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juni 30, 2010

Biotech Start-up shows acrylamide reductions with special yeast

Functional Technologies Corp (TSX-V: FEB), a world leader in yeast research and development, today announced initial test results for bread made with its acrylamide-preventing yeast demonstrated reductions of acrylamide of approximately 90%.
Canada
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Preventase - acrylamide mitigation
juni 10, 2010

DSM Food Specialties awarded for PreventASe acrylamide mitigation enzyme

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...
Netherlands
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