Covid-19: 5 key yoghurt trends you need to know | DSM Food Specialties
26 Jul 2021
It seems that almost all food manufacturers and regulators are concerned about reducing acrylamide. But what do the most important people in the global acrylamide debate - consumers - really think?
Acrylamide is a substance that gets formed when many foods containing reducing sugar (like potatoes, cookies and bread) are processed at high temperatures - for example when baking, frying, grilling, toasting and roasting.
The scientific consensus is that acrylamide consumption has the potential to cause cancer in humans. Children are more prone to its damaging effects than adults because of their comparatively low body weight.
Some 2,000 adult consumers across France, Germany, UK and the USA were surveyed (all of whom consume savory snacks, biscuits, crackers or breakfast cereals at least once per month). The results were interesting… To read the full report, please provide your contact details.
17 January 2020