acrylamide

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Yeast ingredient reduces acrylamide content by up to 90%

With more consumers, and therefore more companies, seeking to eliminate the presence of acrylamide in food and beverage products due to carcinogenic concerns, two companies have introduced a new yeast ingredient that can help formulators reduce acrylamide content by up to 90%. Flavors and ingredients firm Kerry (Naas, Ireland) has partnered with Renaissance BioScience, a […]

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Acrylamide reduction in the spotlight

New EU regulation on acrylamide levels in food came into force in April 2018, spurring companies to step up their reduction efforts. What are the latest solutions? Acrylamide is a probable carcinogen that forms during high temperature cooking and processing, such as baking, frying and roasting, particularly in starchy foods like crisps, French fries, cereals […]