Health/Nutrition/Food Safety, Processing, Research, Studies/Reports

Spain: Decreasing trend in the acrylamide content in potato crisps

According to the European Food Safety Agency (EFSA), processed potatoes together with coffee and cereal based food (cookies, crackers, breakfast cereals and toasted bread) are the main sources of exposure to acrylamide in the diet. Due to the natural presence of large concentration of acrylamide precursors in the potato, when this product is subjected to high temperatures, as during frying,[Read More...]

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