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Acrylamide: Majority of consumers aware of the carcinogen are concerned, finds DSM survey
date:Sep 05, 2018
hat prevent the formation of acrylamide in a wide range of baked goods and snacks such as bread, cookies, crackers, breakfast and infant cereals, french fries, tortilla chips, and pretzels without impacting taste, texture or shelf-life. Using the PreventASe range, food producers can reduce acrylamide levels by up to 95 percent, depending on the type of application.

At the time the launch was announced, van den Berg said: Acrylamide reduction has been a focus area for the industry for some time

12/25 05:10