Technical / White Paper

WHITE PAPER - how innovative frying technology can help reduce acrylamide

Published

Format: PDF file | Document type: Technical / White Paper

WHITE PAPER - how innovative frying technology can help reduce acrylamide

Related categories: Ingredients

We all love a bag of chips. And while there are more and more baked varieties available, nothing beats a thinly sliced, crispy piece of fried potato! However, with the EU’s new regulation on the reduction of acrylamide now in force, manufacturers are under increased pressure to reduce the amount of acrylamide in their snacks. Find out how you can create a healthier fried product in our white paper.

Related resources from TNA Solutions Pty Ltd.

Show more

Supplier info centre