Trends: Food Safety, Sustainability & Clean Label Signals Shaping the Potato Industry, Consumer Demand, New Science, and Emerging Tech, pagina 42

"Acrylamide reduction of up to 80 per cent, without affecting the crispiness and taste in chips and snacks is feasible," said Inge Evers, Purac...

Responding to the launch of the Food Standards Agency's saturated fat awareness campaign, the Food and Drink Federation (FDF) is rising to the...

Worries that Canadians might be inadvertently ingesting too much cancer-causing acrylamide from French fries, potato chips and other processed foods...

A new study from China has found that curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential...

FROM Slovenia to the United States and Australia to Denmark, acrylamide has been a point of interest for some time. Some of our most popular...

McDonald's Corp. has completed its changeover to cooking oil with no trans fat at its restaurants in the US and Canada. The world's largest...