The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
A three-year EU study of acrylamide has resulted in additional
recommendations on how companies can change their processes to
lower the formation of the chemical by up to 80 per cent when
manufacturing susceptible foods.
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.
A global risk analysis of nearly 7000 food items finds French
fries, potato crisps and coffee recording the highest contamination
levels of the carcinogen acrylamide, warns UN committee, but
confirm that recent studies by food industry...
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.
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
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...
In the same week that the US food watchdog releases new findings on
the presence of acrylamide, the probable human carcinogen, in
processed food products, the American Chemical society will
dedicate an entire symposium to this sensitive...
Concern over acrylamide levels in foodstuffs arose in April 2002
when scientists in Sweden discovered unexpectedly high levels of
this potentially carcinogenic compound in carbohydrate-rich foods
heated to high temperatures. Scientists...
The Center for Science in the Public Interest, a nonprofit US
organisation, has made a call to the US Food and Drug
Administration for food companies to cut back on the risk of foods
carrying the potential carinogen acrylamide.
When scientists from Sweden reported earlier this year that several
ordinary foodstuffs could contain high levels of acrylamide - a
potentially cancer-causing chemical - governments, food
associations and food manufacturers drew a...
New research from Procter & Gamble suggests that there may be
more appropriate methods of preventing the formation of
cancer-causing chemical acrylamide than simply cooking food at
lower temperatures - but also that the compound...