A new tool aimed at monitoring acrylamide formation during food processing can offer rapid detection of the chemical, claims a research group in France.
Efforts to reduce acrylamide remain a priority as the European Food
Safety Authority (EFSA) concludes risk assessments regarding the
carcinogen will stay the same.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Washing and soaking potatoes at home prior to frying them reduces
the risk of acylamide formation says a new study, shifting focus
away from measures to be taken by food manufacturers.
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
Using the asparaginase enzyme to treat French fries could reduce
the formation of acrylamide by 60 per cent, a joint Chilean-Danish
study has reported.
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
Acrylamide, the potential carcinogen from food, may not be present
in high enough quantities in the diet to promote the risk of breast
cancer, researchers have reported.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
EU manufacturers have made significant changes to their recipes
andprocesses but have achieved only "modest" reductions in
acrylamidelevels, according to an industry expert.
The EU's food industry association has issued an updated version of
its guide on successfulmethods processors can use to reduce
acrylamide formation during the manufacturing process.
Reducing acrylamide might be a major issue in the food industry
right now, but to consumers inGermany it is one that has not led a
majority to change their behaviour, according to a new survey.
A predictive model developed to determine final acrylamide levels
in processed potatoes can be used to reduce the potential
carcinogen in other products, says a researcher from Dublin.
In July the US Food and Drug Administration (FDA) released its most
comprehensive report on acrylamide, posting a database of 2,500
foods and their acrylamide content.
Progress is being made in reducing the levels of the potentially
cancer-causing acrylamide from many foods, but reducing its
presence in coffee still poses a challenge, scientists say.
The occurrence of acrylamide in food matrices devoid of common
precursors such as meat, supports an additional formation pathway,
according to researchers in Germany.
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.
In issuing a set of successful procedures on reducing acrylamide
formation during manufacturing processes, the EU's food industry
association is attempting to help its smaller members get on the
right side of public opinion.
Food makers to gain from new data on presence of the potential
carcinogen acrylamide in a wide range of food products as US
authorities release fresh data.
European scientists agree that efforts to reduce the potential
carcinogen acrylamide from the European food chain must continue,
and that science must focus on long-term studies to build a
stronger picture of the impact this genotoxic...
Member states have called for more information and full
presentation of findings on acrylamide, a harmful chemical
identified in baked and fried foods, reports Lindsey Partos.
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
The FDA has said it will review the report published last week by
the WHO, which confirmed that high levels of the carcinogen
acrylamide are still being found in 7000 food items, particularly
French fries, potato crisps and coffee,...
A global risk analysis of nearly 7000 food items finds French
fries, potato crisps and coffee recording the highest contamination
levels of the carcinogen acrylamide, warns UN committee, but
confirm that recent studies by food industry...
Food manufacturers need to consider a risk/benefit analysis of
activities on acrylamide, a harmful chemical recently identified in
carbohydrate-rich foods, conclude stakeholders after a recent
meeting in Brussels,reports Lindsey Partos.
Improving communication between food scientists working on the
harmful chemical acrylamide identified in starch-rich fried foods
two years ago, Europe's food agency this week publishes an
'information base' with updated...
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
Findings from a UK government-funded analysis of acrylamide, a
potential carcinogen identified in crisps and French fries two
years ago, will be revealed at a meeting next week under the
auspices of the UK food agency.
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
In the same week that the US food watchdog releases new findings on
the presence of acrylamide, the probable human carcinogen, in
processed food products, the American Chemical society will
dedicate an entire symposium to this sensitive...
Concerns over the presence of acrylamide in processed foods have
flared up again after the US food watchdog detects levels of this
carcinogenic chemical in a new batch of foods. The industry risks
being bruised.
Potatoes with low levels of reducing sugars could be the answer to
fighting the formation of the potentially carcinogenic compound
acrylamide in foods.
Maximum quality and minimum acrylamide content were on the agenda
for a recent link-up between Swiss food scientists. The results of
their quest? The optimum conditions are now defined.
Concern over acrylamide levels in foodstuffs arose in April 2002
when scientists in Sweden discovered unexpectedly high levels of
this potentially carcinogenic compound in carbohydrate-rich foods
heated to high temperatures. Scientists...
The US Food and Drug Administration (FDA) should require food
manufacturers to limit the amount of the potential carcinogen
acrylamide in their products, said the Center for Science in the
Public Interest (CSPI), a nonprofit US organisation,...
As promised last year, the European Commission is now offering
online access to a new database that compiles research efforts on
several topics related to the issue of acrylamide in food.
Since a Swedish study send a shudder of fear throughout the food
industry earlier this year, scientists have been fervently
investigating the presence of the potential carcinogen, acrylamide
in starchy, fried foods.
As the food industry pulls together over the acrylamide question,
today we report that a week long workshop in Chicago will be
dedicated to the presence of this potential carcinogen in foods.
When scientists from Sweden reported earlier this year that several
ordinary foodstuffs could contain high levels of acrylamide - a
potentially cancer-causing chemical - governments, food
associations and food manufacturers drew a...
