News on Acrylamide

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 

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.

Kerry, the world’s leading taste and nutrition company, has announced that it had released Acryleast™ Pro, the advanced iteration of the company’s signature acrylamide-reducing non-GMO (non-genetically modified) yeast, Acryleast™.

The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.

Health Canada and Canadian Food Inspection Agency (CFIA) have completed the food, feed, and environmental safety assessments of the J.R. Simplot Company’s second generation of Innate® potatoes. The authorizations enable the potatoes to be imported, planted, and sold in Canada.

Orkla Food Ingredients, a subsidiary of Orkla ASA (OSE:ORK) has signed a license agreement with Renaissance BioScience Corp. to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets, starting in Q3 2017.

Florigo (a tna subsidiary) has announced the launch of a new continuous potato chip fryer that features patented opti-flow® technology for improved frying performance, the Conti-pro® PC 3

Renaissance BioScience Corp. has announced that the Food and Drug Administration (FDA) has “no questions” in regards to Renaissance’s Generally Recognized as Safe (GRAS) notice for its non-GMO, acrylamide-reducing (AR) baker’s yeast strain (GRAS Notice No. GRN 000604).

Health Canada and Canadian Food Inspection Agency (CFIA) have completed their respective food and feed safety assessments of the J.R. Simplot Company’s first generation of Innate® potatoes.

The US Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.

Heat and Control has helped a snack manufacturer take processing capabilities to a new level with another delivery of the
company’s innovative vacuum fryer technology, the Unitized Vacuum Fryer (UVF)

Renaissance Ingredients Inc. shows the results of its in-house, laboratory-scale analysis of the efficacy of its non-GMO acrylamide-reducing baker’s yeast for applications in the potato industry.

The J.R. Simplot Company is pleased that the USDA has deregulated the Russet Burbank variety of the second generation of Innate™ potatoes. Simplot is looking forward to the completion of the EPA registration and FDA consultation before the second generation of Innate™ potatoes can be introduced into the marketplace.

Researchers in the United Kingdom aim for a new commercial potato that resists many of the worst vulnerabilities of potato crops around the world.

The blog FrankenFoodFacts recently published a review of the Innate potato of Simplot Plant Sciences. This blog by Layla Katiraee, who holds a Ph.D. in molecular genetics and is a senior scientist at a biotech company, offers the most insightful review of the Innate Potato PotatoPro has seen so far.

The European Food Safety Authority (EFSA) has published its Scientific Opinion on Acrylamide in Food

Cellectis Plant Sciences, Inc. has announced today that the Plant Biotechnology Journal has accepted the publication of its peer-reviewed manuscript demonstrating the phenotypic validation of potato lines developed by inactivating a single endogenous gene responsible for sugar accumulation when stored at cold temperatures.

New research from an Iowa State University economist, Wallace Huffman, found consumers were willing to spend more for genetically modified potato products with reduced levels of a chemical compound linked to cancer.