Acrylamide is an industrial chemical that isn't naturally found in foods, but is produced accidentally when sugars and other items in potatoes and grains are exposed to high cooking temperatures.
The decision to recommend placing acrylamide on the toxic list was announced in the Canada Gazette on 21 February and is part of an ongoing review by the federal government of nearly two hundred potentially harmful substances in widespread commercial use that have never been subject to extensive safety assessments.
US #potatoes used for processing totaled 280 million cwt, down 5% from 2014, according to the @USDA… https://t.co/PIIr5Zh571
The 300 exhibitors present were able to meet with their customers, at @PotatoEurope, in France, September 14-15… https://t.co/GAzRomGdR4
.@JBTFoodTech has signed a definitive agreement to purchase the assets of Cooling and Applied Technologies… https://t.co/i0ToLAk2nB