Ingredient innovation may reduce acrylamide levels in snacks

Acrylamide continues to be an important issue for health regulatory bodies around the world, with the European Food Safety Agency, Health Canada, Hong Kong, Japan and other countries issuing reports over the last 12-24 months emphasizing ways for food manufacturers to lower the acrylamide content in their products to as low as reasonably achievable (ALARA) levels. The FDA issued its voluntary guidelines for U.S.-based manufacturers and the European Union has indicated it will set standards for acrylamide content. Multiple studies from groups around the world confirm that French fries, chips and other fried potato products contain very high levels of acrylamide. Renaissance Ingredients developed a yeast that reportedly delivers significant reductions in acrylamide. More