Increasing regulation globally

To comply with increasing regulation and protect their brands, many food manufacturers are looking to reduce the acrylamide levels in their products.

 

It's a sunny morning, and Sara Landvik is foraging in the wild parts of Hampstead Heath, one of London's iconic parks. 

She studies the soil, the trees and their roots in search of fungi, because long walks like these are actually part of her job. She regularly ventures out in hope of discovering new fungal species hidden deep in the dirt or high among the trees.

"We want to collect as many diverse species of fungi as possible," s

New tougher EU requirements to reduce acrylamide and additional scrutiny from regulatory authorities around the globe are driving companies to take measures to reassure consumers that they care about their health and safety.

Learn more about the new EU regulation that went into effect April 11, 2018, and what you can do about it .

FoodDrinkEurope has updated its acrylamide toolbox with new scientific and technological developments, a useful tool to correctly implement the EU regulation - download here.

aid Landvik, a mycologist -- a fungi scientist -- at the biotech company Novozymes. "Diversity is really the key word for everything that we do."

Read more here.

Related insights:

How acrylamide is formed

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture, in a process called the Maillard reaction

Exciting science!

Join CNN as their health team goes hunting for fungi and enzymes with one of Novozymes’ mycologists on Hampstead Heath in London.

Acrylamide reduction - Hear our webinar

Missed our webinar on how you can reduce acrylamide levels in your products and comply with EU regulations.
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