Acrylamide – the naturally occurring chemical compound that forms in carb-rich foods like potato chips and pretzels during high-temperature cooking processes such as frying, baking and roasting – is an ongoing concern for the salty snacks sector.
Adding inulin to white breads increases its nutrition quality but also accelerates the baking process and the crucial Maillard reaction, according to new research on the fibre.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
DSM has announced that its PreventASe acrylamide-reducing enzyme is
the first to be used in a retail products, with a Christmas biscuit
manufacturer launching biscuits with 70 per cent less acrylamide in
German supermarkets next month.
Vitiva is introducing a new addition to its Inolens 4 line of
rosemary extracts, which it says can protect against rancidity in
edible and frying oils and reduce the formation of acrylamide in
the production of carbohydrate-rich foods.
A study by the European Commission and Nestlé Product Technology
reports that efforts to reduce the acrylamide content of coffee
also negatively affect flavour and nutritional benefits.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
