A new four-year project aiming to reduce acrylamide content in processed potatoes has received a $3.7m Specialty Crop Research Initiative Grant from the US Department of Agriculture’s National Institute of Food and Agriculture (NIFA).
Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.
Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.
Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, according to a new review of the science supporting reduction techniques.
Taurine may inhibit acrylamide formation: Study
Taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from China.
DSM has had a “lot of interest” from US food manufacturers in its PreventASe acrylamide-reduction enzyme, but admitted many firms are still waiting to see if regulators will take action on the suspected carcinogen before parting with hard cash.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
Acrylamide absorption not influenced by food type, suggests rat study
New research has suggested that acrylamide formed in different types of food has the same levels of up take in the body.
Study unlocks optimal conditions for enzymatic acrylamide reduction
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Lecithins may reduce acrylamide formation: Study
Amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research.
Phenols could reduce acrylamide formation
Polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time.
Could taurine help reduce acrylamide in foods?
Taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from Korea.
Potato testing could lessen acrylamide in French fries
Potato selection could help mitigate formation of the suspected carcinogen acrylamide in French fries, according to a study published in Food Additives and Contaminants.
Acrylamide formation higher in dry fat-rich foods: Study
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
Health Canada proposes enzyme use to counter acrylamide
Health Canada has asked for comments on its proposal that asparaginase enzymes could be used to combat the suspected carcinogen acrylamide in food.
Scientists determine safe acrylamide levels
Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.
Fruit extracts offer promise for acrylamide cuts
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
Amino acids may cut acrylamide, boost flavour
Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
Acrylamide: The consumer health scare that isn’t
Consumers love to get their teeth into a good health scare. So how is it that acrylamide has slipped under the radar?
Research shows US consumers ‘unaware of acrylamide’
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.
Health Canada begins acrylamide monitoring
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
FDA considering industry guidelines for acrylamide
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
Canada adds acrylamide to list of toxic substances
Acrylamide, a chemical that that appears in both food packaging and processed foods, has been added to a list of toxic substances by Canadian health authorities.
Canada adds acrylamide to toxic substance list
Health Canada has added acrylamide, a substance found in French fries and potato chips, to the government’s list of toxic substances.
Vitamin B3 may reduce acrylamide formation: Study
Vitamin B3 may inhibit the formation of acrylamide in French fries by over 50 per cent, according to a new study from China.
Heart study may raise pressure to cut acrylamide levels in snacks
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Amino acids against acrylamide – choice is critical for effects: Study
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
Curry spice may blunt acrylamide’s harm: Study
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Chip companies settle acrylamide lawsuit
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
Yeast the key for low-acrylamide bakery: study
The role of yeast in reducing acrylamide in bread, biscuit, and
cracker doughs may be underappreciated, suggests a new study from
Acrylamide risk opinion remains unchanged, says EFSA
Efforts to reduce acrylamide remain a priority as the European Food
Safety Authority (EFSA) concludes risk assessments regarding the
carcinogen will stay the same.
Efficacy of common additives against acrylamide gains more support
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Soaking French fries may cut acrylamide risk
Washing and soaking potatoes at home prior to frying them reduces
the risk of acylamide formation says a new study, shifting focus
away from measures to be taken by food manufacturers.
Scientists review acrylamide-reduction advances
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
Bamboo leaves again show anti-acrylamide potential
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
Science boosts asparaginase efficacy for acrylamide cuts
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.
Asparaginase validated by CIAA in Acrylamide Toolbox
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
Scientists seek methods to reduce acrylamide
New studies on acrylamide indicate that dried fruits and fat may be
a significant source of the potential carcinogen.
Dietary acrylamide may not raise breast cancer risk - study
Acrylamide, the potential carcinogen from food, may not be present
in high enough quantities in the diet to promote the risk of breast
cancer, researchers have reported.
Scientists look to salt to reduce acrylamide
Salt may act as a catalyst in the polymerisation, and therefore
reduction, of acrylamide in foods, suggests a new study from the
Common additive may stop acrylamide formation, suggests study
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.
Soil condition crucial in acrylamide production, study
Flour made from sulphur-deprived wheat contains higher levels of
acrylamide, according to new research.
New technology needed to cut acrylamide
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
Acrylamide guide updated by industry association
The EU's food industry association has issued an updated version of
its guide on successfulmethods processors can use to reduce
acrylamide formation during the manufacturing process.
Acrylamide study points way to processing methods
A predictive model developed to determine final acrylamide levels
in processed potatoes can be used to reduce the potential
carcinogen in other products, says a researcher from Dublin.
Citric acid, glycine addition could cut acrylamide, keep flavour
Addition of citric acid and glycine could reduce the formation of
acrylamide, but not affect flavour, suggests a model study from the
Acrylamide issue tackled at IFT
Acrylamide can be reduced or removed before cooking - but the issue
remains a major challenge, scientists told last week's IFT
New EU-wide effort aims to reduce acrylamide
The food industry is working with European Commission officials on
a programme to monitor and reduce acrylamide levels in their
California withdraws proposed acrylamide warning rules
California has withdrawn proposed rules that would have required
food manufacturers to place acrylamide warning labels on certain
Acrylamide study suggests new formation pathways
The occurrence of acrylamide in food matrices devoid of common
precursors such as meat, supports an additional formation pathway,
according to researchers in Germany.