Heat Generated Toxicants

July 15, 2008

PreventASe Xtru: DSM's tailormade solution for acrylamide reduction in Extruded snacks

DSM Food Specialties introduces a complete portfolio of application-specific and tailor-made PreventASe™ solutions. PreventASe™ is now available in three formulations covering specific food applications under the following sub-brands: Panna™, Bicra™ an...

July 07, 2008

Nederlandse overheid zet in op acrylamide en Salmonella

De Nederlandse overheid wil inzetten op bestrijding van Salmonella, Campylobacter, acrylamide en mycotoxinen. Dat staat in de Voedingsnota die de ministers Klink van VWS en Verburg van LNV vrijdag hebben aangeboden. In de Voedingsnota staat dat Nederla...

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 ...

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...

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...

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...

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...

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...

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...

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...

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 ...

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 ...

Heatox project brings new pieces of 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, ...

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...

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...

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...

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...

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...

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