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.
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.
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.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Potato selection could help mitigate formation of the suspected carcinogen acrylamide in French fries, according to a study published in Food Additives and Contaminants.
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
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.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
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 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.
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.
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.
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.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
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.
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.
Efforts to reduce acrylamide remain a priority as the European Food
Safety Authority (EFSA) concludes risk assessments regarding the
carcinogen will stay the same.
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.
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.
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.
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.
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.
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
acrylamide-reducing enzyme.
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.
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.
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
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.
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.
