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.
August 16, 2018
Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries
The Norwegian company Zeracryl has developed an efficient solution for reduction of acrylamide in French fries.
December 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.
September 12, 2010
Zeracryl applies lactic acid bacteria to reduce acrylamide in food
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.
