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Successful full scale testing

Successful full scale testing with manufacturer French fries spring 2014. Contract signed with manufacturer July 2014.   Successful restaurant testing spring 2014. Contract signed July 2014, and first batch with ingredients to be deliver September 2014   More information will...


Zeracryl has a cost-effective solution for the food industry. Most people who are exposed to acrylamide in their food are not familiar with it and the health effect. Several studies have shown acrylamide to be both carcinogenic (cancer-causing) and genotoxic (causing damage of, or mutation of DNA). Lower birth weight and lower fertility are also observed. However, it is currently not possible to determine the precise level of risk for human health. Acrylamide is formed through the “Maillard reaction” which takes place when certain starchy foods are cooked (including baking, frying, and roasting) at temperatures above 120o C. Acrylamide was identified in food in 2002 in Sweden. Currently, most of the concern about acrylamide is in European nations, particularly Sweden, Denmark, France and Germany.   Focus on acrylamide is much lower in the U.S. and Canada, but with a big exception – California. Studies by the U.S. Centers for Disease Control (CDC) have found that a lot of us carry this chemical in our bodies. Some of this body burden of acrylamide could be due to the fact that it is also present in cigarette smoke. But, there is no denying that it is also all over the place in the European and North American food supply. Baked items and coffee are on that list. So are French fries and potato chips, plus a lot of others.  Just about everyone who eats cooked or processed foods gets a bit of acrylamide in their body. Around 40 % of the exposure comes from fried potato product. The European Food Safety Authority (EFSA) has an on-going full risk assessment of the toxicity of acrylamide for...

Zeracryl Process lowers the acrylamide in French fries up to 90%

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.  “The company has completed full scale testing and we are ready to begin offering this health and safety process to the general food industry,” said CEO Trond Thomassen.  “The use of the Zeracryl® process is a cost-efficient method to mitigate acrylamide in French fries.” The fundamental knowledge behind this technology is based on several years of research at the Norwegian Institute of Food, Agricultural and Fisheries Research (Nofima) at Ås, Norway. The patented process is expected to be available for both freshly cut and frozen potato- manufacturers and restaurants during 1st quarter of 2013. Since 2002 scientific studies have shown a correlation between high intake of acrylamide and an increase in potential health risks, e.g. nerve damage in humans, increased risk of breast cancer among women, pregnancy concerns and abnormal baby development.  Health organizations have expressed strong concerns on this matter. Based on several warnings from independent research institutes about health risks, there is reason to believe that governmental authorities, manufacturers and restaurants must now take action to reduce acrylamide formation. The toxic compound acrylamide is a suspected carcinogen that is formed during the heat-induced reaction between sugar and an amino acid called asparagine. Using Zeracryl’s patented process, which includes Lactic Acid Bacteria, a fermentation process converts the simple sugar to lactic acid, thus avoiding to a large extent the formation of acrylamide. Some strains of the Zeracryl Lactic Acid Bacteria also consume asparagine, further hindering acrylamide formation. “The quality of the food products appears to remain stable. Blind tests...

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