Investigadores del grupo de Calidad, Seguridad y Bioactividad de Alimentos Procesados Térmicamente (Biomaillard) del ICTAN-CSIC en colaboración con la Estación Experimental de Zaidín (EEZ-CSIC) y la Universidad de Granada han estimado la exposición al ...

Researchers hope to find potato varieties that form less acrylamide, a naturally occurring chemical compound, when cooked.

The potato industry is behind a unified effort to learn more about acrylamide - which was discovered in food about ten years ago.

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).

Functional Technologies Corp. is pleased to report the development of a third (3rd) generation of its proprietary acrylamide-preventing (AP) yeast platform, wherein various improvements made to the Company's original underlying AP technology have enabl...

Onderzoekers aan de Universiteit van Wisconsin-Madison zijn gekozen om een nationale multi-institutionele poging tot kwaliteitsverbetering van verwerkte aardappels te leiden. Volgens de USDA’s National Institute of Food and Agriculture is er door het ...

What do Americans love more than French fries and potato chips? The answer: Not much...

Functional Technologies Corp. (TSX-V: FEB) is pleased to announce that its subsidiary, Phyterra Yeast Inc., has been awarded $2.5 million from the Government of Canada's Atlantic Innovation Fund

Funcional Technologies Corp. (TSX-V: FEB) se complace en anunciar que su filial, Phyterra Yeast Inc. ha sido beneficiada con 2,5 millones de dólares del Fondo de Inversión del Canada (AIF). El proyecto desarrollará y comercializará una tecnología par...

Zeracryl, a small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention.

Functional Technologies Corp (TSX-V: FEB), a world leader in yeast research and development, today announced initial test results for bread made with its acrylamide-preventing yeast demonstrated reductions of acrylamide of approximately 90%.

DSM Food Specialties has won the 2010 Frost &Sullivan award for Product Differentiation Excellence with its unique solution for acrylamide mitigation – PreventASe. An enzyme preparation, PreventASe is recognized the best-in-class to mitigate the fo...

Taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from Korea.French fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control...

EFSA has published a summary of acrylamide levels in different types of food sampled in 2008. The report is based on over 3,400 results provided by 22 European Union Member States and Norway. The highest average levels of acrylamide were reported in t...

A poster adorning the walls of KFC restaurants in California may just take your appetite away. Or at least make you consider giving up the fries. Here's what it says: "Cooked potatoes that have been browned, such as French fries, baked potatoes an...

Onderzoekers van de vakgroep Voedselveiligheid en Voedselkwaliteit van de UGent hebben innovatieve technieken ontwikkeld om het acrylamidegehalte in frietjes te verminderen. Acrylamide is een vermoedelijk kankerverwekkende stof die in meerdere voedings...

Health Canada is proposing an unorthodox way of combatting acrylamide, a food ingredient suspected in some cancers: It wants to let manufacturers put small amounts of asparaginase - also used as a cancer-fighting drug - into potato chips and similar fo...

The Frozen Potato Institute [AFFI] whose members supply fast food chains with the raw material for french fries, succeeded in persuading FDA's Center for Food Safety and Applied Nutrition to extend its comment period on scientific data and information ...