Noticias sobre los Tóxicos Generados por Calor

A potato genetically engineered to reduce the amounts of a potentially harmful ingredient in French fries and potato chips has been approved for commercial planting, the Department of Agriculture announced on Friday.

The FSA (Food Standards Agency) has published the results from its latest study looking at levels of the process contaminants acrylamide and furan in a wide range of UK retail foods.

Food Standards Australia New Zealand (FSANZ) has released the first phase of the 24th Australian Total Diet Study (ATDS) which looked at Australian consumers’ dietary exposure to acrylamide and aluminium.

Novozymes announced the launch of Acrylaway® HighT, the first thermostable solution that reduces acrylamide levels in food products that are typically processed at extremely high temperatures.

The FDA has published a draft guidance for industry on Acrylamide in Foods. The guidance is being distributed for comment purposes only.

The FSA has published interim results from its fifth and latest study looking at levels of acrylamide, furan and the process contaminants in a range of UK foods.

Equipment manufacturer Heat and Control presents the savory snack industry with a new version of the vacuum fryer. They call it the Unitized Vacuum Fryer (UVF)

Machine manufacturer Florigo International has a long history in vacuum fryers and offers both batch and continuous systems. Recently the company tested the benefits of continuous vacuum frying on the acrylamide content of potato chips.

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.

In response to European concerns over high levels of the carcinogen acrylamide in processed foods, researchers are looking to reduce dietary levels of the chemical by developing a new variety of potato.

Intake of foods high in acrylamide during pregnancy is associated with lower birth weight and smaller head circumference. This was revealed in an international study of the diet of 1,100 pregnant women and newborns from Denmark, England, Greece, Norway...

The European Food Safety Authority (EFSA) has published its annual update report on acrylamide levels in food in 25 European countries. Acrylamide is a chemical contaminant produced during food processing. The report covers the monitoring period 2007-2...

La ingesta de alimentos con alto contenido de acrilamida durante el embarazo se asocia con un peso inferior y una menor circunferencia de la cabeza en recién nacidos.

The process for preparing frozen, par-fried potato strips — distributed to some food outlets for making french fries — can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS’ Journal of Agricult...

Novozymes, the world leader in bioinnovation, recently announced today they have new, third party data that shows Novozymes Acrylaway® is effective in the industrial production of French fries. Acrylamide has been considered a potential health risk si...

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.

Functional Technologies Corp. reports that efficacy studies conducted on end-user materials, investigating the Company's proprietary acrylamide-preventing (AP) yeast technology in a novel food application that traditionally does not incorporate yeast i...