News on Acrylamide from Norway

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.

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.

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.