Irradiation may reduce acrylamide formation in crisps
Irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from India.
Archives for February 16, 2011
FSANZ issues preferred option for Advantame approval
Ajinomoto’s Advantame has moved a step closer to approval in Australia and New Zealand, as FSANZ has published its preferred option that the Food Standards Code be amended to approve the intense sweetener for sale and use.