For information regarding acrylamide in the media, we invite you to consult the following links. Please note that these links take you outside the Novozymes.com domain. Some of the links might be broken and Novozymes does not vouch for the information on these sites or the content.
(No date) - New Cancer-Acrylamide Link
Acrylamide in food could increase the risk of developing breast cancer, according to new, EU-funded research published online in the International Journal of Cancer
Source: The American Oil Chemists' Society
03 June 2008 - Acrylamide risk opinion remains unchanged
Efforts to reduce acrylamide remain a priority as the European Food Safety Authority (EFSA) concludes risk assessments regarding the carcinogen will stay the same.
Source: FoodNavigator.com
02 June 2008 -
Acrylamide risk opinion remains unchanged, says EFSAEfforts to reduce acrylamide remain a priority as the European Food Safety Authority (EFSA) concludes risk assessments regarding the carcinogen will stay the same.
Source: FoodNavigator.com (
22 May 2008 - http://www.cfsan.fda.gov/~dms/acryfaq.html
The U.S. FDA posted an update to their “Acrylamide Questions and Answers” web site.
Source:
30 Nov 2007 - EU reveals acrylamide recommendations
A three-year EU study of acrylamide has resulted in additional recommendations on how companies can change their processes to lower the formation of the chemical by up to 80 per cent when manufacturing susceptible foods.
Source: Food Quality News.Com
31 Aug 2007 - Scientists seek methods to reduce acrylamide
New studies on acrylamide indicate that dried fruits and fat may be a significant source of the potential carcinogen.
Source: FoodNavigator.com
22 Aug 2007 - Dietary acrylamide may not raise breast cancer risk
Source: FoodQualityNews.com
09 May 2007 - Politicians raise acrylamide scare in Holland
Source: FoodNavigator-USA.com
21 Mar 2007 - Reducing coffee's acrylamide may also hit flavour, antioxidants
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.
Source: FoodNavigator.com
09 Feb 2007 - Storage of meats could double acrylamide levels
Acrylamide concentration levels almost double during the storage of precooked, battered protein foods, according to a new scientific study.
Source: FoodProductionDaily.com
18 Jan 2007 - Common additive may stop acrylamide formation, suggests study
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.
Source: FoodNavigator.com
04 Jan 2007 - Acrylamide: Fried food's unwelcome ingredient
If you want to avoid acrylamides and still eat your spuds, you can boil. Health Canada says its tests show boiled potatoes are acrylamide-free.
Source: CBC News
04 Jan 2007 - Bamboo leaf extract to stop acrylamide formation?
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.
Source: FoodNavigator.com
18 Dec 2006 - New potato variety boasts less acrylamide, better aroma
Scientists at the University of Idaho have produced a genetically modified potato variety of Ranger Russet with enhanced French fry aroma, and reduced amounts of processing-induced acrylamide.
Source: FoodNavigator.com
09 Nov 2006 - Soil condition crucial in acrylamide production
Flour made from sulphur-deprived wheat contains higher levels of acrylamide, according to new research.
Source: FoodNavigator.com
27 Oct 2006 - New technology needed to cut acrylamide
The EU's food industry association has issued an updated version of its guide on successful methods processors can use to reduce acrylamide formation during the manufacturing process.
Source: FoodNavigator.com
17 Oct 2006 - Acrylamide guide updated by industry association
The EU's food industry association has issued an updated version of its guide on successful methods processors can use to reduce acrylamide formation during the manufacturing process.
Source: FoodNavigator.com
16 Oct 2006 - Germany's consumers well informed about acrylamide
Reducing acrylamide might be a major issue in the food industry right now, but to consumers inGermany it is one that has not led a majority to change their behaviour, according to a new survey.
Source: FoodProductionDaily.com
20 Sep 2006 - Acrylamide study points way to processing methods
A predictive model developed to determine final acrylamide levels in processed potatoes can be used to reduce the potential carcinogen in other products, says a researcher from Dublin.
Source: FoodNavigator.com
08 Aug 2006 - FDA produces most extensive list of acrylamide content in foods
In July 2006, the US Food and Drug Administration (FDA) released its most comprehensive report on acrylamide, posting a database of 2,500 foods and their acrylamide content.
Source: FoodProductionDaily.com
31 Jul 2006 - Cereal maker sued for acrylamide under Californian law
An Ohio-based cereal manufacturer is to face a lawsuit under California's Proposition 65 because its cereal product contains acrylamide.
Source: NutraIgredientsUSA.com
10 Jul 2006 - Citric acid, glycine addition could cut acrylamide, keep flavour
Addition of citric acid and glycine could reduce the formation of acrylamide, but not affect flavour, suggests a model study from the UK.
Source: FoodNavigator.com
05 Jul 2006 - Acrylamide issue tackled at IFT
Acrylamide can be reduced or removed before cooking - but the issue remains a major challenge, scientists told last week's IFT conference.
Source: FoodNavigator.com
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