Next year the EU is placing more formal measures in place to actively reduce levels of acrylamide in foodstuffs. The snacks industry has long used moisture control to mitigate against acrylamide formation and this is further discussed in the link below: http://www.fooddrinkeurope.eu/uploads/publications_documents/AcrylamideToolbox_2013.pdf
This legislation may well propel companies to take their moisture measurement more seriously. The NDC Degree of Bake measurement does not measure acrylamide content but will benefit customers in that they will be able to produce more consistent golden brown product through the use of on-line moisture control.
http://europa.eu/rapid/press-release_IP-17-2028_en.htm
This legislation may well propel companies to take their moisture measurement more seriously. The NDC Degree of Bake measurement does not measure acrylamide content but will benefit customers in that they will be able to produce more consistent golden brown product through the use of on-line moisture control.
http://europa.eu/rapid/press-release_IP-17-2028_en.htm
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