The U.K.’s Food Standards Agency (FSA) has released results from its Total Diet Study (TDS) that shows that people in the United Kingdom may currently consume higher levels of the … Continue Reading →
Scientists from the U.S. Dept. of Agriculture’s Agricultural Research Service (USDA ARS) are working to reduce acrylamide, a known carcinogen, while helping to preserve health-promoting compounds in foods. IFT Daily … Continue Reading →
The U.S. Food and Drug Administration (FDA) issued final guidance to the food industry to help growers, manufacturers, and foodservice operators reduce acrylamide levels in certain foods. IFT Daily News
Researchers have identified two potato varieties that, when fried, may form less acrylamide than other varieties, according to a study published in Crop Science. IFT Daily News
Following a comprehensive review, the European Food Safety Authority (EFSA) has published its scientific opinion on acrylamide in food. IFT Daily News
A study published in the Journal of Food Science shows that air-frying and pretreatment soaking can lower acrylamide levels in fried potatoes. IFT Daily News
The European Food Safety Authority (EFSA) has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age … Continue Reading →
