Acrylamide: The consumer health scare that isn’t
Consumers love to get their teeth into a good health scare. So how is it that acrylamide has slipped under the radar?
Yeast the key for low-acrylamide bakery: study
The role of yeast in reducing acrylamide in bread, biscuit, and
cracker doughs may be underappreciated, suggests a new study from
Acrylamide linked to higher kidney cancer risk
Increased dietary intakes of acrylamide could raise the risk of
kidney cancer by 59 per cent, says a new study from the
Scientists seek methods to reduce acrylamide
New studies on acrylamide indicate that dried fruits and fat may be
a significant source of the potential carcinogen.
Taste of the orient could reduce acrylamide formation
Extracts of green tea and bamboo leaf could reduce acrylamide
formation in foods, suggests a new study from China.
Pamphlets target acrylamide reduction in bakery and snack sector
New pamphlets aim to help EU bakery and snacks processors reduce
acrylamide levels in their products.
Politicians raise acrylamide scare in Holland
Politicians in Holland have called on government to set maximum
consumption limits for acrylamide, potentially leading to
legislation that would force processors to reduce the potential
carcinogen in their products.
Storage of meats could double acrylamide levels
Acrylamide concentration levels almost double during the storage of
precooked, battered protein foods, according to a new scientific
Common additive may stop acrylamide formation, suggests study
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Soil condition crucial in acrylamide production, study
Flour made from sulphur-deprived wheat contains higher levels of
acrylamide, according to new research.
EU states call for acrylamide research update
Member states have called for more information and full
presentation of findings on acrylamide, a harmful chemical
identified in baked and fried foods, reports Lindsey Partos.
Acrylamide does not raise breast cancer risk, new findings
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
Food manufacturers call for risk/benefit analysis on acrylamide
Food manufacturers need to consider a risk/benefit analysis of
activities on acrylamide, a harmful chemical recently identified in
carbohydrate-rich foods, conclude stakeholders after a recent
meeting in Brussels,reports Lindsey Partos.
US scientists home in on toxic deep-frying
The National Toxicology Program in the US is to launch a probe into
the health risks posed by commercial deep-frying of crisps, chips
and carbohydrate-rich foods.
New DSM tech claims to eliminate acrylamide
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...