Research

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.

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, 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.