March 21, 2016

21/03/2016: FDA releases guidelines on reducing acrylamide in bakery products

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm
Image: Marco Zanferrari
Based on studies in laboratory animals using high doses, some authorities hold that acrylamide in foods may be of concern to consumer health.  Acrylamide is formed in some foods - including bakery products - at the high temperatures experienced during some forms of cooking.

Therefore, the United States Food and Drug Administration has released a set of non-binding recommendations to help food manufacturers reduce the levels of this chemical in their products.

The recommendations include:

  • Using alternative raising agents to ammonium bicarbonate - while also avoiding any increase in sodium levels
  • Using reducing (rather than non-reducing) sugars with a lower fructose content
  • Only adding sugar coatings after toasting a product
  • Using yeast fermentation
  • Calcium supplements - but avoiding calcium propionate
There are many more - have a read for yourself and decide what you think. You can visit the FDA site and download the recommendations HERE.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.


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