An EU vote backing the Commission's proposal to reduce acrylamide in food and drink could see mandatory mitigation action and benchmark levels in place by spring next year, with maximum levels to follow.
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Politicians in Holland have called on government to set maximum
consumption limits for acrylamide, potentially leading to
legislation that would force processors to reduce the potential
carcinogen in their products.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Member states have called for more information and full
presentation of findings on acrylamide, a harmful chemical
identified in baked and fried foods, reports Lindsey Partos.
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
Food manufacturers need to consider a risk/benefit analysis of
activities on acrylamide, a harmful chemical recently identified in
carbohydrate-rich foods, conclude stakeholders after a recent
meeting in Brussels,reports Lindsey Partos.
The National Toxicology Program in the US is to launch a probe into
the health risks posed by commercial deep-frying of crisps, chips
and carbohydrate-rich foods.
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
In the same week that the US food watchdog releases new findings on
the presence of acrylamide, the probable human carcinogen, in
processed food products, the American Chemical society will
dedicate an entire symposium to this sensitive...
Potatoes with low levels of reducing sugars could be the answer to
fighting the formation of the potentially carcinogenic compound
acrylamide in foods.
