Acrylamide

Experts Dismiss Acrylamide Health Risk

An expert panel organized by the International Food Information Council (IFIC) concluded acrylamide has not been shown to pose any health risks. ...More
March 16, 2012
Posted in Articles
Acrylamide-Preventing Yeast Technology

The development of a third generation proprietary acrylamide-preventing (AP) yeast platform, from Functional Technologies, enables the yeast capacity to degrade asparagine, the rate-limiting precursor to acrylamide, to be accelerated and elevated. ...More
November 16, 2011
Posted in News
Scientists Create Low-Acrylamide Potatoes

University of Wisconsin-Madison scientists have developed a new variety of potato that helps reduce acrylamide during the cooking process, according to a new study published in the journal Crop Science. The findings may one day help producers significantly reduce food ...More
June 29, 2011
Posted in News
As the Food Industry Turns, IFT Style

As we gear up for IFT’s 2011 Annual Meeting in New Orleans this month, let us reflect on the 2001 meeting, also held in “The Big Easy.” What a difference 10 years makes. ...More
June 3, 2011 By Lynn Kuntz
Posted in Blog, Bakery / Cereal
EFSA: Limited Success in Acrylamide Reduction Efforts

Voluntary industry measures to reduce acrylamide levels in foods have had limited success, according to a new European Food Safety Authority (EFSA) report. The findings reveal lower acrylamide levels in only three of the 22 food groups that were sampled. ...More
April 22, 2011
Posted in News, Bakery / Cereal
Pea Flour Reduces Acrylamide in Whole Grain Breads

The addition of pea flour in wheat bran and whole-grain breads can reduce acrylamide levels significantly without negatively impacting color, texture and flavor, according to a new study published in the International Journal of Food Science and Technology. ...More
December 2, 2010
Posted in News, Bakery / Cereal
Lactic Acid Fermentation Reduces Acrylamide

Norwegian researchers are using lactic acid fermentation to reduce the formation of acrylamide during industrial production of potatoes and coffee, which may help reduce the risk of cancer. ...More
September 10, 2010
Posted in News, Bakery / Cereal
DSM Honored by Frost & Sullivan

DSM Food Specialties has been awarded the 2010 Frost & Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation—PreventASe. ...More
June 10, 2010
Posted in News, Bakery / Cereal
EFSA Publishes Summary of Acrylamide Levels in 2008

EFSA published a summary of acrylamide levels in different types of food sampled in 2008. The report is based on more than 3,400 results provided by 22 European Union Member States and Norway. ...More
May 19, 2010
Posted in News, Bakery / Cereal