The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Shangdu facility is ConAgra Foods’ first plant in China
ConAgra Foods has opened its first plant in China, a Lamb Weston potato processing plant in Shangdu, Inner Mongolia, giving the company in-country supply capabilities to strategic customers in China.
Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in Pulsed Electric Field (PEF) technology.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the final document due in September.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
Belgian frozen vegetable firm PinguinLutosa has signed an agreement to sell its potato division to McCain Foods in a deal based on an enterprise value of the division of €225m.
Novozymes has announced new third party data to show that its acrylamide reducing enzyme technology is effective in the industrial production of French fries with up to 50% less acrylamide.
An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
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.
Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
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.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
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.
Frozen food may not have the sexiest of images, but growing
consumer demand for convenient, healthy and, above all, safe food
has led to something of a revival in the fortunes of frozen
products across Europe. But this could also...
Frozen food giant McCain Foods has selected CPIM software from
FullTilt. The company believes that this will help it to
synchronise its product information across more than 55 production
facilities on six continents.
The FDA should require food manufacturers to limit the amount of
the potential carcinogen acrylamide in their products, says the
Center for Science in the Public Interest (CSPI).
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,...
Food safety experts from the World Health Organisation (WHO) are
meeting in Geneva this week to investigate recent reports that
potato chips, French fries and other carbohydrate-rich foods
contain a cancer-causing substance.
Bread, biscuits, crisps and french fries, foods frequently eaten by
millions of people around the world, contain alarmingly high
quantities of a cancer-causing chemical, according to Swedish
research released this week. The research...
McCain Foods Limited has completed the deal to purchase the
production facilities and foodservice business of Anchor Food
Products Inc. in a three-party transaction.
