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... an industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing european monitoring project ... acrylamide is a chemical compound formed during by heat-induced reaction between sugar and an amino acid called asparagine ... the european food safety authority (efsa) said that, on comparing data from 2009 with 2007, a trend towards lower acrylamide levels was detected only in crackers, infant biscuits and gingerbread ... however, over the same three-year period it found that levels of the substances actually increased in crisp bread and instant coffee ... the highest average levels of acrylamide were detected in potato crisps and substitute coffee, which includes coffee-like drinks derived from chicory or cereals such as barley ... the upper bound mean acrylamide levels ranged from 37 μg/kg for ‘bread soft’ to 1504 μg/kg for substitute coffee

... the use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, french fries, suggests a new study from belgium ... there's a big difference between lab and industrial scale results scientists from ghent university in belgium report that applying many of the options outlined in the ciaa’s ‘acrylamide toolbox’ were ineffective to reducing acrylamide in par-fried french fries ... however, when used in industrially produced chilled french fries, the enzyme asparaginase was effective at reducing levels of the suspected carcinogen ... the study, published in the journal of agricultural and food chemistry, shows that acetic and citric acid treatments, adding calcium lactate, or applying asparaginase did not affect acrylamide formation under par-frying conditions ... “french fries upon final frying presented acrylamide contents below the limit of detection (12 ... the toolbox approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... the effect is a reduction in acrylamide in the final product by as much as 90 per cent ... according to dr de meulenaer and his co-workers, however, “to date, no publicly available data exists on the evaluation of the various promising additives/processing aids on their acrylamide mitigation potential when applied on a real french fry industrial processing line” ... results showed that, for the production of frozen partially-fried (par-fried) french fries, acetic and citric acid, calcium lactate (puracal pp fcc, purac) and asparaginase (acrylaway, novozymes) were ineffective at reducing acrylamide, despite earlier promising results from laboratory tests

... acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study ... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... sativum ) was not significant but that the acrylamide level can be reduced by supplementation with 5 per cent pea flour in wheat bran and wholegrain breads ... acrylamide is formed during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagines ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... and an efsa statement in 2005 said acrylamide is both carcinogenic and genotoxic (which means it can cause damage to the genetic material of cells) ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... (2008) reported that the application of commercial asparaginase enzyme in dough resulted in 55 per cent decrease in acrylamide content, in 75 per cent degradation of asparagine, and no detrimental effect on taste and colour of gingerbread ... method two-day germinated pea flour was used at 0 per cent, 1 per cent, 3 per cent and 5 per cent levels for each bread type, said the researchers ... acrylamide analysis was performed with liquid chromatography–mass spectrometry, and other than colour, sensory properties of the breads were evaluated to determine the effects of pea flour substitution on consumer acceptability ... results the authors said that their study showed reduction of acrylamide in white wheat bread was not notable and, in fact, the addition of pea flour decreased its sensory attributes

... canadian-based functional technologies claims there is “substantial interest” amongst eu food and food ingredient companies trialling its novel yeast to reduce acrylamide levels ... acrylamide is present in baked, toasted and fried carbohydrate-based products such as french fries and crisps, but also cookies, baked snacks and bread products ... functional technologies’ proprietary yeast breaks asparagine down into safe compounds before cooking, and in initial tests using it in bread, the firm claims acrylamide reductions of approximately 90 per cent compared with standard baker’s yeast

... a norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production ... the method, which uses specially developed food grade lactic acid bacteria, was developed by norwegian research company zeracryl as, and may reduce the formation of acrylamide during industrial production of potatoes and coffee ... the zeracryl method claims to offer “the most cost-effective efficient way for the food industry to reduce the amount of the toxic substance acrylamide in fried food”, and has already attracted the interest of industry giants nestlé, and norwegian potato producers hoff as and maarud ... put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide,” explained dr hans blom, cso of zeracryl as ... carcinogen acrylamide is a suspected carcinogen that is formed by a heat induced reaction between sugar and the amino acid asparagine ... in 2002 swedish researchers found the carcinogenic compound was present at high levels in many foods ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, sweet biscuits, deep-fried products and coffee ... however, the main focus of research has been into the compound’s effects on humans, and into improved production methods to reduce or remove acrylamide from foods ... bacterial method dr blom and his team found a method to limit the formation of acrylamide during the production of potato products and coffee using a “specially formulated culture of food-grade lactic acid bacteria ... ” the patented method is based on lowering the levels of reducing sugars (like glucose) present on the surface of food products to reduce acrylamide formation when the products are fried or heated ... the company says its methods have been proven effective in industrial settings, and can reduce acrylamide formation in the final product by almost 90 per cent

... and the yeast producer said that additional tests demonstrated that dough inoculated with its acryleast showed that a 99 per cent reduction in asparagine - the main precursor to acrylamide – after three hours, compared to an 18 ... “functional’s breakthrough science speeds up this process by rapidly breaking down asparagine into safe compounds prior to acrylamide formation,” stated the company, who conducted the testing at under controlled conditions at the company’s laboratory in prince edward island, canada ... food manufacturers have been working with regulatory authorities and competitors to develop new methods to reduce the formation of acrylamide in products since it was first discovered in 2002 such as s changing the ph to alter the reaction products, cutting heating temperatures and times, using an enzyme to convert asparargine into an impotent form and binding asparagines to make it inaccessible ... variance in acrylamide levels indeed, a recent european food safety authority (efsa) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups ... the new report on acrylamide collated data from 2000 food samples across the european union and norway in 2008 and builds on previous surveys with the goal of tracking progress on efforts to reduce exposure ... efsa said that in contrast to 2007 results that showed no clear trend towards lower acrylamide levels, the 2008 data reveals “a more apparent” downward trend ... efsa said significantly lower acrylamide levels were reported for french fries, fried potato products for home cooking, soft bread, bread not specified, infant biscuit, biscuit not specified, muesli and porridge and other products not specified ... however, success in these areas was not reproduced across all the food categories where acrylamide has been identified as a potential concern

... the european commission has published precise recommendations for the monitoring of acrylamide levels in food products, as the reduction of levels is patchy across categories ... acrylamide is a carcinogenic and genotoxic substance that forms during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagine ... since it first became apparent in 2002 that there are high levels of acrylamide in fried and baked foods, the ciaa (confederation of food and drink industries of the eu) has put together a ‘toolbox’ of tactics for food manufacturers to reduce acrylamide levels in products ... new data the commission noted that data collected in 2007 and published last year showed no consistent trend towards lower levels across food categories, meaning it is not yet know whether the toolbox is achieving its desired function ... in particular, crisps, instant coffee, and substitute coffee products, such as those based on barley or chicory showed higher levels in 2008 than the previous year

... there is little that can be done from a technological point of view to reduce the high levels of acrylamide in coffee and coffee substitutes, according to a leading scientist at the institute for reference materials and measurements (irmm) ... last week a european food safety authority (efsa) survey indicated that 2008 levels of acrylamide in european food were lower than those observed in 2007 but that coffee and coffee substitutes were exceptions ... not only did acrylamide levels in these products appear to increase but they were particularly high at the outset ... efsa suggested that this may reveal the limitation of the voluntary ‘toolbox’ approach that has seen industry associations provide guidance to manufacturers on reducing acrylamide levels in certain products ... the european regulator said: “it may be appropriate to assume that the application of the acrylamide toolbox was effective only in a limited number of food groups ... ” reduction strategies giving his verdict on the persistently high levels of acrylamide in coffee and substitute products like chicory, thomas wezel, a senior scientist at the irmm told beveragedaily ... acrylamide is formed during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagine ... one potential strategy for cutting acrylamide levels is to reduce either the sugar or the asparagine content ... he therefore concluded that: “little can be done for reducing acrylamide levels in coffee from the technological point of view ... should we be worried about the persistently high levels of acrylamide in coffee and certain substitutes? an efsa statement in 2005 suggests that we should be ... it declared that acrylamide is both carcinogenic and genotoxic (which means it can cause damage to the genetic material of cells) ... but despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern

... a european food safety authority (efsa) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups ... the new report on acrylamide collated data from 2000 food samples across the european union and norway in 2008 and builds on previous surveys with the goal of tracking progress on efforts to reduce exposure ... downward trend efsa said that in contrast to 2007 results that showed no clear trend towards lower acrylamide levels, the 2008 data reveals “a more apparent” downward trend ... efsa said significantly lower acrylamide levels were reported for french fries, fried potato products for home cooking, soft bread, bread not specified, infant biscuit, biscuit not specified, muesli and porridge and other products not specified ... however, success in these areas was not reproduced across all the food categories where acrylamide has been identified as a potential concern ... efsa said potato crisps, instant coffee, and substitute coffee products, such as those based on barley or chicory, all showed significantly higher levels of acrylamide in 2008 compared to 2007 ... efsa suggested the approach that the food industry has so far adopted to acrylamide reduction could help explain why success has been attained for certain foods and not others ... toolbox approach voluntary measures, such as the so-called ciaa toolbox approach, which was first launched in 2006, have been employed to provide guidance to food manufacturers on reducing acrylamide levels in certain products

... taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from korea ... french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries, according to new data published in food research international ... “thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during frying process,” report the researchers from the korea university, namyang dairy products co ... since taurine can participate in the maillard reaction that produces acrylamide, the researchers investigated if taurine could reduce the levels of acrylamide in french fries ... they found a dose-dependent reduction in acrylamide levels when french fries were soaked in a taurine-solution prior to frying ... indeed, levels were reduced by up to 96 per cent, depending on the concentration and ph of the solution, said the researchers ... “in the future, we plan to characterize the relationship between taurine concentration and its inhibitory activity against the formation of acrylamide,” they stated ... the acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... safety data a toxicology study reported at the end of last year that tolerable intakes of acrylamide should be set at 2 ... both levels vastly exceed levels estimated by various national agencies or studies