Acrylamide

USDA backs acrylamide reduction project for processed potatoes

USDA backs acrylamide reduction project for processed potatoes

By Caroline Scott-Thomas

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).

New yeast strain may cut processing times for acrylamide reduction

New yeast strain may cut processing times for acrylamide reduction

By Caroline Scott-Thomas

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.

DSM: Acrylamide prevention failing to catch fire in US (yet)

DSM: Acrylamide prevention failing to catch fire in US (yet)

By Elaine Watson

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.

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