date:Jun 06, 2012
The Brusselshead-quarteredassociation has published information pamphlets in 23 different languages, detailing how manufacturers can reduce acrylamide formation in breads, cereals, biscuits, crackers and crisps.
Acrylamide is a substance naturally produced in foods as a result of high-temperature cooking (above 120C) from a reaction between asparagine and reducing sugars. It is known to cause cancer in animals and some experts believe it could cause cancer in humans, thus recommendations to red