Technical / White Paper

WHITE PAPER - how innovative frying technology can help reduce acrylamide

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

WHITE PAPER - how innovative frying technology can help reduce acrylamide

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.

Latest content from TNA Solutions Pty Ltd.

How the potato chip got its healthy new snack status

Content provided by TNA Solutions Pty Ltd.

How the potato chip got its healthy new snack status

Potato chips have come a long way since the first mass produced varieties in the early 20th century. Since then, the product has taken on many different forms to cater to evolving consumer needs.

Related resources from TNA Solutions Pty Ltd.

Show more

Supplier info centre