Acrylamide from Europe

June 26, 2023

Norwegian research for the best potato for potato chips

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.

August 16, 2018

Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries

The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.

October 26, 2016

Florigo launches a new continuous potato chip fryer with opti-flow technology

Florigo (a tna subsidiary) has announced the launch of a new continuous potato chip fryer that features patented opti-flow® technology for improved frying performance, the Conti-pro® PC 3

Maris Piper (Courtesy: Potato Council Variety Database / SASA)

June 10, 2015

The Quest to Engineer the Perfect Potato

Researchers in the United Kingdom aim for a new commercial potato that resists many of the worst vulnerabilities of potato crops around the world.

June 07, 2015

Acrylamide in Food; Scientific Opinion provided by the European Food Safety Authority (EFSA)

The European Food Safety Authority (EFSA) has published its Scientific Opinion on Acrylamide in Food

September 07, 2014

Food Standards Agency publishes acrylamide and furan survey results of Foods in the United Kingdom

The FSA (Food Standards Agency) has published the results from its latest study looking at levels of the process contaminants acrylamide and furan in a wide range of UK retail foods.

November 19, 2013

Novozymes launches thermostable Acrylaway highT for mitigation of acrylamide in even more food products

Novozymes announced the launch of Acrylaway® HighT, the first thermostable solution that reduces acrylamide levels in food products that are typically processed at extremely high temperatures.

April 18, 2013

Food Standard Agency Publishes latest results Acrylamide and Furan Survey

The FSA has published interim results from its fifth and latest study looking at levels of acrylamide, furan and the process contaminants in a range of UK foods.

December 18, 2012

Florigo continuous vacuum frying system reduces acrylamide in potato chips

Machine manufacturer Florigo International has a long history in vacuum fryers and offers both batch and continuous systems. Recently the company tested the benefits of continuous vacuum frying on the acrylamide content of potato chips.

December 16, 2012

Acrylamide in French fries reduced up to 90% with Zeracryl® lactic acid bacteria

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.

December 04, 2012

Low acrylamide potato on the horizon

In response to European concerns over high levels of the carcinogen acrylamide in processed foods, researchers are looking to reduce dietary levels of the chemical by developing a new variety of potato.

October 24, 2012

Acrylamide intake linked to low birth weight

Intake of foods high in acrylamide during pregnancy is associated with lower birth weight and smaller head circumference. This was revealed in an international study of the diet of 1,100 pregnant women and newborns from Denmark, England, Greece, Norway...

October 23, 2012

Acrylamide levels in food largely unchanged states EFSA’s latest report

The European Food Safety Authority (EFSA) has published its annual update report on acrylamide levels in food in 25 European countries. Acrylamide is a chemical contaminant produced during food processing. The report covers the monitoring period 2007-2...

October 23, 2012

La elevada ingesta de alimentos con acrilamida durante el embarazo causa un menor peso del bebé al nacer

La ingesta de alimentos con alto contenido de acrilamida durante el embarazo se asocia con un peso inferior y una menor circunferencia de la cabeza en recién nacidos.

February 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 ...

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.

June 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...

May 18, 2010

EFSA: Acrylamide levels in 2008 published

EFSA has published a summary of acrylamide levels in different types of food sampled in 2008. The report is based on over 3,400 results provided by 22 European Union Member States and Norway. The highest average levels of acrylamide were reported in t...