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Europe: Potato industry associations react to regulation on acrylamide levels

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline “benchmark” mandatory levels for the industry. The draft project, published on the European Commission (EC) website, asks for producers to apply mitigation measures to reduce the levels of the chemical in products such as French fries, other cut (deep fried) products and sliced potato crisps[Read More...]

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Lukie Pieterse, Editor and Publisher

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