In 2002 Swedish researchers found that the carcinogenic compound acrylamide was present in many foods- a discovery that grabbed international headlines and frightened consumers and food safety authorities around the world. What these production foods had in common was high-temperature cooking which formed a crust or browning reaction. The acrylamide issue has had dramatic consequences for the manufacturers involved.
Zeracryl AS has a practical solution to the problem which is simple, cost effective and would not require huge changes in production process. Semi-industrial testing has proven our technology as very efficient and easy to implement both on French Fries and Potato chip plants.
