Strategies for Minimizing Carcinogenic Acrylamide in Baked Goods

Strategies for Minimizing Carcinogenic Acrylamide in Baked Goods

Strategies for Minimizing Carcinogenic Acrylamide in Baked Goods

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Jun 29, 2022 - Foods

Strategies for Minimizing Carcinogenic Acrylamide in Baked Goods

 

Since the first detection of acrylamide 20 years ago, intensive research has resulted in significant progress in reducing the process contaminant acrylamide, which forms during the frying, baking, or roasting of foods, to a minimum.

Large and small bakeries are currently facing the challenge of having to comply with the established acrylamide guideline values for various bakery specialties.

This is where a new research project comes in, aiming to develop specific minimization strategies for bakery products. The focus is particularly on baked goods with special ingredients such as potatoes or olives.

 

In the Tentamus laboratories, we regularly conduct tests for acrylamide. We provide you with fast and reliable results and are happy to advise you on all matters related to product safety. Our customer advisors are happy to assist you with any questions.

 

Source: Research Association of the German Food Industry (FEI), Project of the Month June 2022

 

 

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