Heat Generated Toxicants

The Food &Grocery Council is welcoming a significant drop in concentration of acrylamide in potato crisps, and says it will continue to work with industry to find ways of lowering its levels in other foods, CEO Katherine Rich said today. She is re...

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.