A non-GMO acrylamide-reducing yeast (ARY) has received new patent allowances and grants from regulatory authorities in China, Russia, India, Australia and Vietnam.
Worries about acrylamide posing a bigger cancer risk than previously thought have led the food watchdog the European Food Safety Authority (EFSA) to issue cooking advice to consumers.
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.