Focus on Food Health

The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 – 90 per cent depending on selected solution.

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Reduce acrylamide

The patented  Zeracryl® method is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried.

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Increased profits

Substantial lower contents of acrylamide. Healthier choice/consumer friendly. Less potato waste: Use potatoes with higher contents of sugar.

Reduction risks/costs

Will reduce/avoid risk of possible law suits from consumers. Zerabac/Zeracid will  replace standard ingredients for treatment of raw materials.

Healthier products

Will reduce contents of acrylamide substantially (70 – 90 %). Healthier/”Better” quality for customers.

As low as reasonable achiveable

Compliance with ALARA. Obligation according to EU regulations  to take every reasonable measure to reduce contents of present contaminations in food production.

Principle and Results

Zeracryl’s solution reduces acrylamide formed during production of Fried potato products. Applying the Zeracryl method to French fries or Potato chip shortly prior to the pre-frying step reduces acrylamide formation up to 90%.

  • Acrylamide reduction 90%

French fries Manufacturers –  As low as reasonable achievable.

  • Reduction of acrylamide, 50  %.
  • Treatment time -according to user manual.
  • Unchanged taste and texture. Color according to standard levels.
  • Cost-efficient solution.

Hotels/Restaurants/Catering As low as reasonable achievable.

  • 50- 75 % reduction in acrylamide content
  • Treatment time -according to user manual.
  • Unchanged taste and texture.
  • More crispy. Nice color.

For home frying – Make a healthier meal .

  • Reduction of acrylamide, 50 – 75 %.
  • Treatment time – according to manual.
  • Unchanged taste and texture.
  • More crispy. Nice color.

For Potato Snack Makers.

  • Reduction of acrylamide, 50 – 75 %.
  • Treatment time – according to manual.
  • Unchanged taste and texture.  Color according to standard levels.
  • Cost-efficient solution.

Get In Touch.

If you are interested in working together, send me an inquiry and I will get back to you as soon as I can!

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