Investigación y Desarrollo

The healthiest crisps on the planet
Junio 26, 2023

Norwegian research for the best potato for potato chips

Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use.
 Zeracryl principle
Diciembre 16, 2012

Acrylamide in French fries reduced up to 90% with Zeracryl® lactic acid bacteria

The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 – 90 per cent depending on selected solution.
 Estrella Maarud
Septiembre 14, 2010

Estrella Maarud joins ESA in EU pledge on advertising to children

Estrella Maarud, the leading snack manufacturer in Northern Europe, has joined the EU advertising pledge that aims to promote healthier snacking choices and balanced lifestyles among children.

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