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Revised trade body pamphlets to aid SMEs in acrylamide reduction
date:Jun 06, 2012
The Brusselshead-quarteredassociation has published information pamphlets in 23 different languages, detailing how manufacturers can reduce acrylamide formation in breads, cereals, biscuits, crackers and crisps.

Acrylamide is a substance naturally produced in foods as a result of high-temperature cooking (above 120C) from a reaction between asparagine and reducing sugars. It is known to cause cancer in animals and some experts believe it could cause cancer in humans, thus recommendations to red

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