Across Regions, Health/Nutrition/Food Safety, Processing, Trends

Acrylamide reduction: Processors under increased pressure

We all love a bag of chips. And while there are more and more baked varieties available, nothing beats a thinly sliced, crispy piece of fried potato! However, with the EU’s new regulation on the reduction of acrylamide now in force, manufacturers are under increased pressure to reduce the effects of acrylamide - the result of the Maillard reaction that[Read More...]

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Lukie Pieterse, Editor and Publisher of Potato News Today

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