Sentences with phrase «reducing acrylamides»

Frutarom Food Protection Solutions offers its all - natural, high - antioxidant solution for reducing acrylamides in heat - processed foods, decreasing oxidation and extending shelf life.

In 2010, the Metzger Law Group filed suit against ready - to - drink coffee companies to require them to give consumers cancer hazard warnings regarding acrylamide in coffee or to reduce the acrylamide content of their coffee products to safe levels.

The Metzger Law Group is concerned that this carcinogen is in so many foods that we eat and is seriously undertaking efforts to require food companies to reduce the acrylamide content of their food products or, if they can not do so, to warn California consumers that this carcinogen is present in the foods that they sell.

New EU regulations on acrylamide in food are forcing food manufacturers to reduce acrylamide formation in their products.

A found an interesting study that shows that pre-treating the potatoes (either by soaking or blanching) and then air - frying reduces the acrylamide content in potatoes.

Not exact matches

McCain Foods is committed to continuing efforts to reduce the formation of acrylamide in our products by monitoring the latest research and assessing applicability.

Last month, CEH reached a legal agreement with Cornfields Inc, a leading private label snack food maker, requiring the company to significantly reduce the levels of acrylamide in its products.

Last year, the FDA issued recommendations to consumers for reducing their exposure to acrylamide - tainted foods and released a document giving food companies guidance on how to reduce the chemical in their products.

In pregnant women, higher levels of dietary acrylamide have been linked to reduced birth weight and head circumference, key indicators of a child's future health.

Canadian Functional Technologies has developed a proprietary yeast strain that could cut the fermentation time of acrylamide, reducing it to undetectable levels within food.

Canada is currently in a regulatory evaluation phase to identify strategies for reducing and eliminating acrylamide formation, while the U.S. Center for Food Safety and Applied Nutrition published a draft guidance document for manufacturers in November 2013.

We have made progress in reducing the formation of acrylamide by selecting the best potatoes, controlling storage and processing conditions, and by providing clear instructions on all retail and foodservice packaging for optimal cooking times and temperatures.

13 Feb 2018 — Orkla Food Ingredients and Renaissance BioScience Corp. have agreed to expand their license agreement for Orkla to exclusively manufacture and sell Renaissance's acrylamide - reducing yeast, Acrylow, to food manufacturers in additional new markets in Poland, the Czech Republic and Slovakia.

Of course, reducing everyone's odds for cancer to zero would be wonderful, «but there are issues that are much more pressing that have a known impact on human health, and I don't think acrylamide falls into that category,» Lichtenfeld said.

So... in reality we can never remove the acrylamide, just reduce our intake.

Frying and baking potatoes at high temperatures for a long time could result in the most acrylamide, but those levels may be reduced when potatoes are boiled first or treated with antioxidant solutions.

If you are concerned, the ACS says you may reduce the amount by toasting bread to a light brown color or browning potatoes to a golden yellow (the darker the food is cooked, the more acrylamide is formed).