Acrylamide study produces pleasing results for potato crisp processors in New Zealand

Mayo 01, 2012
A new Ministry for Primary Industries (MPI) report shows that the concerted effort by New Zealand's potato crisp manufacturers to lower acrylamide in their products is paying off.
A survey found that the contribution of potato crisps to overall exposure appears to have decreased between 2006 and 2011, while the contribution from potato hot chips and oven baked/roasted potatoes appears to have increased.
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