Belgian Restaurants frustrated of EU’s stricter acrylamide and frying regulation French Fries

For Norwegian Readers, article from Norwegian newspaper Dagbladet :

https://www.dagbladet.no/mat/belgia-raser-na-vil-eu-forby-metoden-som-gjor-pommes-frites-ordentlig-spro-utenpa-og-myke-inni/67728317

For English Readers, article from Guardian  :

https://www.theguardian.com/world/2017/jun/20/chips-are-down-for-belgian-frites-as-eu-acts-on-chemical

With use of lactic acid or lactic acid bacteria, Zeracryl AS can solve  the Belgium restaurants concern and problems. HORECA companies in Europe can use the exact same procedure, fry twice , with the same frying temperature they are used to achieving the same crispy fries in their final Product and the lowest level of acrylamide achievable.