Processing, fries, chips

UK: Government issues advice to limit ‘cancer-causing’ toxin in food

Chips are a source of acrylamideAdvice on how to limit the amount of the cancer-causing toxin acrylamide in starch-rich foods such as chips, toast, cake and coffee has been issued by the Government’s chief scientific advisor Professor Guy Poppy. Acrylamide occurs in foods cooked at very high temperatures, which causes them to brown. Coffee, fried potato products – such as chips and crisps – biscuits, crackers and bread are all dietary sources of acrylamide, according to the European Food Safety Authority. Consumers are becoming increasingly aware of some of the microbiological risks associated with food, Poppy said. He added: “Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with a high-starch content, when cooked at high temperatures such as in frying, roasting and baking.” The formation of acrylamide in food occurs as a result of the Maillard reaction, which also happens during the burning of tobacco, he added. More

Editor & Publisher: Lukie Pieterse


Feel free to get in touch with Lukie!
He’ll be happy to share your company’s news stories on Potato News Today:
lukie@potatonewstoday.com
Connect on LinkedIn
Follow on Twitter
About us

Stay updated with breaking news

Enter your email below for news story notifications.

Translate this site

Blog Stats

  • 1,847,177 reads of our news stories

LOCKWOOD Mfg

PULSEMASTER

FPS Food Process Solutions

FAM STUMABO

AVR

Scotts Precision Manufacturing

TOMRA FOOD

GRIMME