News on Acrylamide from Maryland

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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.
March 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.
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