Researchers hope to find potato varieties that form less acrylamide, a naturally occurring chemical compound, when cooked.

The potato industry is behind a unified effort to learn more about acrylamide - which was discovered in food about ten years ago.

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).

Functional Technologies Corp. is pleased to report the development of a third (3rd) generation of its proprietary acrylamide-preventing (AP) yeast platform, wherein various improvements made to the Company's original underlying AP technology have enabl...

Onderzoekers aan de Universiteit van Wisconsin-Madison zijn gekozen om een nationale multi-institutionele poging tot kwaliteitsverbetering van verwerkte aardappels te leiden. Volgens de USDA’s National Institute of Food and Agriculture is er door het ...

What do Americans love more than French fries and potato chips? The answer: Not much...

Functional Technologies Corp. (TSX-V: FEB) is pleased to announce that its subsidiary, Phyterra Yeast Inc., has been awarded $2.5 million from the Government of Canada's Atlantic Innovation Fund

Funcional Technologies Corp. (TSX-V: FEB) se complace en anunciar que su filial, Phyterra Yeast Inc. ha sido beneficiada con 2,5 millones de dólares del Fondo de Inversión del Canada (AIF). El proyecto desarrollará y comercializará una tecnología par...

Functional Technologies Corp (TSX-V: FEB), a world leader in yeast research and development, today announced initial test results for bread made with its acrylamide-preventing yeast demonstrated reductions of acrylamide of approximately 90%.

A poster adorning the walls of KFC restaurants in California may just take your appetite away. Or at least make you consider giving up the fries. Here's what it says: "Cooked potatoes that have been browned, such as French fries, baked potatoes an...

Health Canada is proposing an unorthodox way of combatting acrylamide, a food ingredient suspected in some cancers: It wants to let manufacturers put small amounts of asparaginase - also used as a cancer-fighting drug - into potato chips and similar fo...

The Frozen Potato Institute [AFFI] whose members supply fast food chains with the raw material for french fries, succeeded in persuading FDA's Center for Food Safety and Applied Nutrition to extend its comment period on scientific data and information ...

La sustancia química acrilamida, que es un agente potencialmente cancerígeno, no eleva el riesgo de desarrollar cáncer de boca, garganta, cuerdas vocales o tiroides, con una sola excepción. Más allá de una posible asociación con el cáncer de boca en m...

The majority of US consumers are unaware of acrylamide even as major North American governments are taking action to deal with the suspected carcinogen, according to new consumer research. Acrylamide is a chemical produced during high temperature cooki...

Health Canada has added acrylamide to the government’s list of toxic substances.   Having added acrylamide to its toxic list, Health Canada will be pursing a three-pronged strategy to reduce exposure to the substance from food sources. It will press ...

La Comisión del Codex Alimentarius ha concluido, tras una semana de reunión, adoptar 30 nuevas normas internacionales para mejorar la inocuidad de los alimentos a nivel mundial y proteger así, la salud de los consumidores según la Organización de las N...

Presentación en PowerPoint de Rodolfo Rivers, Consultor de Inocuidad y Calidad de los Alimentos del Grupo Sanidad e Inocuidad Agroalimentaria de la FAO/RLC (25/11/2008). En su exposición describe las Buenas Prácticas Agrícolas (BPA) y explica qué promu...

Un nuevo estudio sugiere que una sustancia química potencialmente cancerígena presente en algunos alimentos ricos en carbohidratos no elevaría el riesgo de desarrollar tumores mamarios. La sustancia, llamada acrilamida, ganó notoriedad hace varios año...