Chemical Contaminants

The healthiest crisps on the planet
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.
AHDB warns UK potato growers not to use CIPC at 2020 store loading
February 09, 2020

AHDB warns UK potato growers not to use CIPC at 2020 store loading

AHDB Potatoes warns potato growers in the United Kingdom not to use the sprout inhibitor CIPC on their 2020 potatoes, as it makes it impossible to sell them. In fact ALL European farmers should follow this advice!
Research: New method reveals whether your potato is organic or not
September 02, 2019

Research: New method reveals whether your potato is organic or not

Researchers at the University of Copenhagen have developed a new approach that helps public agencies and commercial interests combat fraudulently-labelled organic foods.
UK potato farmers pleased to see restrictions on Maleic Hydrazide lifted
August 01, 2019

UK potato farmers pleased to see restrictions on Maleic Hydrazide lifted

In the United Kingdom, restrictions on the use of products containing Maleic Hydrazide (MH) - used to control volunteers and to suppress sprouting during storage - have been removed following a review by the Chemicals Regulation Division (CRD) of the HSE.
Not enough support for European ban on potato sprout inhibitor Chlorpropham (CIPC)
February 25, 2019

Not enough support for European ban on potato sprout inhibitor Chlorpropham (CIPC)

Last Friday, the European Standing Committee on Plants, Animals, Food and Feed, mostly referred to as ScoPAFF voted an a proposal to ban Chlorpropham (or CIPC), widely used in the potato industry as sprout inhibitor during potato storage.
Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries
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.
Florigo launches a new continuous potato chip fryer with opti-flow technology
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.
Acrylamide in Food; Scientific Opinion provided by the European Food Safety Authority (EFSA)
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
Food Standards Agency (FSA)
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.
 Acrylamide
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.
 Food Standard Agency
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.
Florigo International BV
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.
 Zeracryl principle
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.
 Newgeneris
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...
 European Food Safety Authority
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...
 New Generis
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.

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