Tag Archives: acrylamide

New EU acrylamide legislation comes into force

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New European Union legislation comes into force  concerning the amount of acrylamide in foods with “benchmark” levels being set for various products. Passed by the EU last year, today marks the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products. The legislation describes practical… Read more »

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Orkla licences acrylamide-reducing yeast

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Orkla Food Ingredients has signed a licence agreement with Renaissance BioScience to exclusively produce and sell Renaissance acrylamide-reducing yeast to food manufacturers in the European Nordic and Baltic markets.

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The Final Proof: Update on Acrylamide

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Compound back in the news, being studied by U.S. FDA, Health Canada, other agencies – See more at: https://www.bakersjournal.com/nutrition/the-final-proof-update-on-acrylamide-6917#sthash.wvLd2qkh.dpuf

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FDA’s final guidance: how to reduce acrylamide in bakery products

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The U.S. Food and Drug Administration (FDA) has issued final guidance to the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods, including baked goods as bread, crackers, and breakfast cereals that are cooked from cereal crops such as wheat and corn.

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Acrylamide-preventing yeast gains GRAS status

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According to the company, the acrylamide-preventing yeast strains will significantly and efficiently minimize acrylamide in the manufacturing of multiple product categories, including bread, baked goods, snack food and cereals. The strains reduces asparagine on contact leaving little left to be converted into acrylamide with the application of baking, frying and toasting. The strains also offer 90% reductions in acrylamide in baked bread and products.

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