Across Regions

Acrylamide reduction: Processors under increased pressure

We all love a bag of chips. And while there are more and more baked varieties available, nothing beats a thinly sliced, crispy piece of fried potato!

However, with the EU’s new regulation on the reduction of acrylamide now in force, manufacturers are under increased pressure to reduce the effects of acrylamide – the result of the Maillard reaction that naturally occurs between amino acid and reducing sugars when starchy foods like potatoes are fried at high temperatures.

At the same time, consumer demand for healthier snacks that taste great and have a desirable color and texture is further adding pressure on manufacturers to find new processing solutions.

As a result, there has been an increased level of innovation and new product development (NPD) across the food processing industry to address these demands and provide multiple benefits to consumers.

Read the full report on this matter in Potato Business