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The structural chemical formula and molecule model of asparagine. Pic: ©GettyImages/Bacsica

Guest article

What are the next steps in acrylamide mitigation?

By Gill Hyslop

While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...