New approaches to reduce acrylamide in food

Acrylamide is a potentially carcinogenic substance that forms from the naturally occurring components asparagine and sugar in starchy foods when cooked at higher temperatures and low humidity (such as baking, roating or frying). Since April 2018, the new EU Regulation 2017/2158, requires from
Food companies to reduce the acrylamide content in their products. Weber Ultrasonics, as one of the 14 founding members of the “acrylamide” network, is involved in the research project to comply with mandatory benchmarks through process innovation.