Taurine May Reduce Acrylamide, Says Korean University Study

Research undertaken by the Korea University, Namyang Dairy Products and the Korea Food Research Institute suggests taurine could b...

FDA Seeks Data On Acrylamide

As part of a plan to issue guidance on the reduction of acrylamide levels in food products, US regulators are calling out for scie...

Canada Warns Against Acrylamide

Health Canada has added acrylamide to Schedule 1 of the Canadian Environmental Protection Act, 1999 in order to minimise the publi...

Purac Successfully Combats Acrylamide

"Acrylamide reduction of up to 80 per cent, without affecting the crispiness and taste in chips and snacks is feasible," said Inge...

Responding To The Sat-Fat Challenge

Responding to the launch of the Food Standards Agency's saturated fat awareness campaign, the Food and Drink Federation (FDF) is r...

Acrylamide Update

Worries that Canadians might be inadvertently ingesting too much cancer-causing acrylamide from French fries, potato chips and oth...

Fighting Acrylamide

A new study from China has found that curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce th...

Acrylamide Fight Goes On

FROM Slovenia to the United States and Australia to Denmark, acrylamide has been a point of interest for some time. Some of our mo...

Trans Fat Free

McDonald's Corp. has completed its changeover to cooking oil with no trans fat at its restaurants in the US and Canada. The world'...


Potato Business Dossier

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