date:Dec 03, 2012
Norwegian company Zeracryl says that it has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution.
The company has completed full scale testing and we are ready to begin offering this health and safety process to the general food industry, said CEO Trond Thomassen. The use of the Zeracryl process is a cost-efficient method to mitigate acrylamide in French fries.
The fundamental knowledge behind this technology is based