A new enzymatic solution, introduced by c-LEcta (part of the Kerry Group) and Anka (a platform focused on the coffee sector), is aimed at reducing acrylamide levels in soluble coffee products.

Kerry has launched a non-GMO yeast which has the ability to reduce acrylamide levels by up to 90% across a range of food and beverage products, including biscuits, crackers, French fries, potato ...

As the food industry pulls together over the acrylamide question, today we report that a week long workshop in Chicago will be dedicated to the presence of this potential carcinogen in foods. As the ...

The study, published in the Journal of Hazardous Materials, suggests free radicals formed as oxidation products - like quinones or carbonyl compounds - from easily oxidised antioxidants may cause ...

Orkla Food Ingredients has licensed yeast from Canada’s Renaissance BioScience that reduces acrylamide content in food. When starchy foods are heated to more than 120 °C, naturally occurring ...

When coffee beans are picked and removed from the fruit they're inside, they're a pale color. It's only after they're roasted that they take on a dark or light shade of brown and develop that ...

Scientists have produced acrylamide for decades — but the compound has only attracted widespread attention in the last decade. To the vast majority of Canadians, acrylamide meant nothing, until ...

Although hand-cast gels are far cheaper than precast gels, researchers must endure a time-intensive, multi-step process to manually generate their acrylamide gels, which includes weighing the reagents ...