An 2020 Italian study has hinted that infants between 6- and 18-months have a 87% to 94% probability of carcinogenic exposure from weaning foods like biscuits.
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
Orkla Food Ingredients has received the go-ahead to manufacture and sell an acrylamide-reducing yeast in Eastern Europe as part of an extended license agreement with Renaissance BioScience.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
