Wednesday, 03 September 2014

Your Potato Europe VIP Ticket Awaits!

As media partners of the event in Bockerode/Hanover, Germany, Potato Processing International and Potato Storage International is inviting 20 lucky readers to win VIP tickets to the fair in September 3-4.

World Map of Test Centres: Woerden

The slogan Florigo applies for the work performed within its Food Technology Center (FFTC) is: “… when Food becomes Fun!”, and starts our series of virtual tours mapping testing facilities the world over and

Global Forum for Innovations in Agriculture Launches Call for Innovations

The Global Forum for Innovations in Agriculture (GFIA), the event for the future of sustainable agriculture, has recently launched the Call for Innovations for next year’s event, to be held from March 9-10, 2015

World Potato Congress Inc. Appoints Three New Directors

David Thompson, President CEO, World Potato Congress Inc. (WPC Inc.) announced the appointment of Mr. Ron Gall, New Zealand; Dr. Nora Olsen, USA; and Anne Fowlie, Canada; as members of the Board

Industry Trends: Exotic Cuts

As consumers are increasingly chasing product diversification and the unique, exotic shapes, we’ve analyzed with Key Technology’s John Kadinger the processes involved into manufacturing them, step by step.

Potato Council Announces Growers’ Event SIE14

Potato Council Announces Growers’ Event SIE14

The biennial Seed Industry Event (SIE14), to be held on November, 25, at the Crieff Hydro, will focus on...

Potato Europe to Have 220 Exhibitors from 13 Countries

Potato Europe to Have 220 Exhibitors from 13 Countries

Potato Europe 2014 will take place on September 3-4 at the Rittergut Bockerode estate in Springe-Mittelr...

European Snacks Association Members Amica Chips and Ica Foods Join EU Pledge

European Snacks Association Members Amica Chips and Ica...

Amica Chips and ICA Foods, two major savoury snack companies on the Italian market with a growing intern...

Dewulf Announces Agreement to Acquire Miedema

Dewulf Announces Agreement to Acquire Miedema

The Dewulf group has reached a preliminary agreement for the acquisition of Miedema, the one to go to for...

India’s government asked Pepsico to improve school lunches

India’s government asked Pepsico to improve school lunc...

Food processing minister Harsimrat Kaur Badal announced that India’s government asked PepsiCo to develo...

Tomra announces first step in direct global customer-friendly website

Tomra announces first step in direct global customer-fr...

Tomra Sorting announces the availability of the German language version of its website.

TNA to Present Its Complete Packaging Systems at Pack Expo

TNA to Present Its Complete Packaging Systems at Pack E...

Integrated packaging and processing solutions provider tna will present its range of systems at this ye...

Herbert New Sponge Dryer Removes Surface Moisture with Minimum Maintenance

Herbert New Sponge Dryer Removes Surface Moisture with ...

Sponge and felt dryers from Herbert Engineering, the leaders in root crop handling systems, have been i...

Herbert Previews Its Equipment Line-Up for Potato Europe

Herbert Previews Its Equipment Line-Up for Potato Europ...

The Herbert Oculus next generation optical sorter for washed potatoes and Herbert GF2 box filler will b...

Lay's "Do Us A Flavor" Contest Finalists Announced

Lay's Do Us A Flavo...

Lay's potato chips, one of the brands from PepsiCo (http:/...

New Vertical Z Conveyor to Be Introduced at PackExpo

New Vertical Z Conve...

Dynamic Conveyor is introducing a vertical z-style conveyo...

Lay's Launches Football-Themed Flavours

Lay's Launches Footb...

Video  The leading potato chip brand from PepsiCo India la...

UK Ingredients Firm Targets Booming Food Market in Asia

UK Ingredients Firm ...

UK-based food coatings specialist Bowman Ingredients has a...

 Kiremko’s Sliver Remover Gets Upgraded

Kiremko’s Sliver Re...

The Kiremko sliver remover has undergone a major innovatio...

BioSafe Systems Introduces Complete Potato Storage Protection Programme

BioSafe Systems Intr...

Following research and development, BioSafe Systems offers...

Future Proofing Cheshire Potatoes

Future Proofing Ches...

Cheshire potato growers gathered at Aston Grange Farm near...

Sophisticated Potato Inspection

Sophisticated Potato...

Improvements in sorting machinery are aimed at many grower...

McCain Foods to Help Monitor Potato Crops with Drones

McCain Foods to Help...

Global potato processor McCain Foods is using drone techno...

Open Farm Sunday 2014 Review

Open Farm Sunday 201...

Farmers and their helpers celebrated this weekend the posi...

Health Canada has added acrylamide to Schedule 1 of the Canadian Environmental Protection Act, 1999 in order to minimise the public's exposure to the chemical.

Health Minister Leona Aglukkaq said the substance "may pose a risk to human health".

Health Canada is implementing a three-pronged risk management approach to cut the exposure of Canadians to the substance. A spokesperson said: "The approach includes pressing the food industry to develop and implement acrylamide reduction strategies for use by food processors and the food service industry; regularly updating consumption advice; and coordinating risk management efforts for acrylamide in food with key international food regulatory partners."

Food manufacturers have been making efforts to remove or reduce the chemical in their products following research carried out in 2002 where Swedish Food Administration scientists reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats.

The inclusion of the chemical on Health Canada's toxic list is part of the Canadian government's ongoing review of nearly two hundred chemical substances in widespread commercial use that have never before been subjected to thorough risk analysis.

The majority of acrylamide is used in the production of polymers which are then used to manufacture food packaging. But the primary source of exposure is from food sources - although the level is low, said Health Canada.

The chemical is produced when starchy foods are cooked at high temperatures. It forms by a reaction, known as the Maillard effect, between sugar and an amino acid called asparagine, which creates the brown colour and tasty flavour of baked, fried and toasted foods.

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