News on Acrylamide

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Novozymes: Acrylaway industry implementation 'progresses as expected'
June 24, 2008
Novozymes: Acrylaway industry implementation 'progresses as expected'
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products. The Danish enzyme specialist launched Acrylaway to the industry ...
From the archive
Acrylamide image for news
June 02, 2008
EFSA Acrylamide risk opinion remains unchanged
Efforts to reduce acrylamide remain a priority as the European Food Safety Authority (EFSA) concludes risk assessments regarding the carcinogen will stay the same. EFSA organised a scientific colloquium in Italy last month, to debate how the current po...
From the archive
Acrylamide may raise kidney cancer risk
May 10, 2008
Acrylamide may raise kidney cancer risk
Consuming large amounts of acrylamide, a chemical commonly found in French fries, cakes, snacks and even coffee, appears to raise the risk of kidney cancer, especially in smokers, Dutch researchers report. "Ours is the first report of a positiv...
From the archive
May 08, 2008
Dr Mai Tran completes PhD research on fat content of french fries
Being an ex-refugee didn’t stop Dr Mai Tran from getting her Doctor of Philosophy (PhD) in chemical and material engineering. For her PhD thesis, Mrs Tran chose the humble spud;the subject of her main experiment was to reduce the oil content in potato...
From the archive
March 06, 2008
Acrylamide might not be so harmful
Acrylamide, that surprised scientists when it was discovered in certain foods might not be as big a concern after all, an Augusta researcher said. Dale Sickles, a neurotoxicologist and vice chairman of Cell Biology and Anatomy at Medical College of Ge...
From the archive
February 28, 2008
Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic par...
From the archive
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January 23, 2008
FDA petitioned to end Proposition 65 conflict for foods
Swanson Health Products has filed a petition with the FDA asking it to determine that California's Proposition 65 conflicts irreconcilably with food and supplement regulations, making the industry vulnerable to 'bounty hunters'.   Proposition 65 was i...
From the archive
January 10, 2008
Study suggests link between acrylamide in food and breast cancer
Acrylamide in food could increase the risk of developing breast cancer, according to new, EU-funded research published in the International Journal of Cancer. Acrylamide is a small molecule found in certain processed foods. 'Animal tests have shown acr...
From the archive
January 09, 2008
Research: Asparaginase can reduce acrylamide in French fries
Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported. The study, published on-line in the journal Food Chemistry, weighs into the hot topic of acrylamide ...
From the archive
December 04, 2007
Cancer Research UK reassures women over acrylamide/cancer link
Cancer Research UK moved to reassure women over a study suggesting that a common chemical caused by frying, roasting or grilling may be linked to ovarian and womb cancer. The charity said that women should not be overly concerned as the study is the ...
From the archive
Heatox project completed: brings new pieces to the Acrylamide Puzzle
November 26, 2007
Heatox project completed: brings new pieces to the Acrylamide Puzzle
Acrylamide formation in heated food became a totally new research field, when its presence in various foods was revealed in 2002. The EU Commission reacted swiftly and in DG Research Framework Programme 6 (FP6) a strategic targeted research project, ...
From the archive
November 26, 2007
Acrylamide may increase female cancer risks
Increased dietary intakes of acrylamide could raise the risk of endometrial and ovarian cancer by 29 and 78 per cent, respectively, says a new study.Over 62,000 women in the Netherlands, aged between 55 and 69, took part in the research that is one of...
From the archive
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November 16, 2007
Acrylamide in food possibly increases risk of endometrial + ovarian cancer
The intake of acrylamide through food possibly increases the risk of endometrial cancer and ovarian cancer. The paper in which this association is described will be published shortly in the scientific journal Cancer Epidemiology, Biomarkers and Preven...
From the archive
November 05, 2007
DSM's Preventase now approved everywhere in the EU and the US
DSM Food Specialities has received approval for Danish food safety authorities for the use of its Preventase, meaning that the acrylamide-reducing enzyme can now be used in food products throughout the EU and the US.At present, enzymes used in food pr...
From the archive
October 10, 2007
El consumo excesivo de frituras ocasiona daños a la salud
Saborear unas humeantes, doradas, saladitas y crujientes papas fritas es una tentación que pocos logran resistir (...) ¿Pero qué tan recomendable o sano es comerlas? (...) (un) factor de riesgo para la salud es que muchas veces las papas son freídas en...
From the archive
Bluebird makes on average 1.8 tonnes of potato chips per hour.
September 24, 2007
Common food additives may cut acrylamide formation in potato chips
Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study."This research presents a technology to inhibit acrylamide formation in fried potat...
From the archive
September 01, 2007
Novozymes launches Acrylaway to Reduce Acrylamide In Food
Novozymes launches Acrylaway (asparaginase) to reduce acrylamide which is formed when starchy foods are baked, fried or toasted at high temperatures. Acrylamide is under suspicion of causing cancer.
From the archive
DSM Food Specialties awarded for PreventASe acrylamide mitigation enzyme
August 30, 2007
DSM agrees on asparaginase application rights with Frito-Lay and Procter & Gamble
Worldwide licencee for PreventASe™ DSM Food Specialties, Frito-Lay and Procter &Gamble have reached an agreement on the Intellectual Property rights to apply asparaginase in food products in order to reduce acrylamide levels. The reduction is cata...
From the archive

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