Learn the most cost-effective efficient way to reduce acrylamide in fried food
The fundamental knowhow behind the technology is based on many years of research at the Norwegian Institute of Food, Agricultural and Fisheries Research (Nofima) at Ås, Norway. Zeracryl AS was founded in 2007.
The process has been proven (full scale testing) in collaboration with both manufacturers and restaurants.
First restaurants started using the Zeracryl solution in 2015.
The Norwegian French fries manufacturer HOFF SA started full-scale production with the Zeracryl solution in February 2016. Documentation has been delivered to relevant authorities and organizations; including EU Commission and the Food Drink Europe (FDE).
Zeracryl AS has access to lab, manufacturer and expertise.
25+ years of experience with start-ups, sales and management.
25+ years experience in international energy, finance and business start-ups.
25+ years experience with international business.
Specialist lactic acid bacteria and Safe food.
Professor, Dr. philos. Food science.
Lab engineer. Specialist colour and texture detection.
Researcher food science. Intellectual property expert
Dr. agric. Food science. Microbiology, Product and process development
Professor, Dr. techn. Life science, Sensoric detection and modelling, Multivariate techniques, Mathematic, Physique
Master in Business, 25 years experience from Technology Companies working mainly with Contract and Supply Management.
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