Acrylamide in processed foods

Citation

(2010), "Acrylamide in processed foods", Nutrition & Food Science, Vol. 40 No. 4. https://doi.org/10.1108/nfs.2010.01740dab.025

Acrylamide in processed foods

Article Type: Food facts From: Nutrition & Food Science, Volume 40, Issue 4.

Functional Technologies Corp. (TSX-V: FEB), a world leader in yeast research and development, announced that it has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods are baked, fried or toasted. Recognized globally as a serious food safety issue since 2002, acrylamide has been found in many widely consumed foods, including bread, cookies, crackers, baby food, breakfast cereal, French fries and potato chips. The World Health Organization categorizes acrylamide as a Group 2A carcinogen, along with substances such as lead, creosotes, PCBs, diesel exhaust and urethane. As well, California health officials recently proposed that acrylamide be listed as a known reproductive toxicant, under Proposition 65, in addition to its inclusion as a carcinogen since 1990. Acrylamide has also been recently added to the candidate list for inclusion on the European Union's Substances of Very High Concern following a decision by an expert EU health panel.

For more information go to www.functionaltechcorp.com.