Processing, Research, Trends

Scientists working to make fried potatoes healthier

Researchers at the University of Wisconsin-Madison are working to reduce the potential harm of a trace chemical found in fried potatoes and other foods that has been linked to cancer. Long known as an industrial toxin, the chemical acrylamide was surprisingly found in low amounts in an extensive range of food products in 2002. Combined, French fries and potato chips contribute[Read More...]

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