Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
The American Council on Science and Health (ACSH) has attacked
California Attorney-General Bill Lockyer's lawsuit against a number
of high-profile food firms as "unfortunate and contrary to the
interest of public health."
A Californian environmental group has threatened to sue food
manufacturers unless they place acrylamide warning labels on
certain products, writes Anthony Fletcher.
The Californian food industry is on a collision course with
consumer groups over the proposed introduction of acrylamide
warning labels on food products, writes Anthony Fletcher.
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.
The FDA has said it will review the report published last week by
the WHO, which confirmed that high levels of the carcinogen
acrylamide are still being found in 7000 food items, particularly
French fries, potato crisps and coffee,...
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.
Improving communication between food scientists working on the
harmful chemical acrylamide identified in starch-rich fried foods
two years ago, Europe's food agency this week publishes an
'information base' with updated...
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
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.
The US Food and Drug Administration (FDA) should require food
manufacturers to limit the amount of the potential carcinogen
acrylamide in their products, said the Center for Science in the
Public Interest (CSPI), a nonprofit US organisation,...