Research and Development removing Acrylamide in potato products

Through intensive research over time, our company  has  developed  a natural lactic acid mixture that is suitable for both French Fries factories and HORECA market.  In addition we offer a  lactic acid bacteria product useful for hotels, restaurants and catering.

The most cost-effective efficient way to reduce acrylamide in fried food

The Zeracryl method is adaptable to all fried potato products. Our solution is especially useful when potato reach a high level of sugar content. Zeracryl recommends to maximize mitigation of acrylamide by always using the Zeracryl methods.

The Zeracryl process mitigate acrylamide of fried potato Products.

Zeracryl recommend French fries manufacturers and restaurants to achieve acrylamide levels as low as possible, i.e. 200 and 100 ppb  in accordance with the figure.

Lactic acid bacteria

  • Our lactic acid bacteria is well documented through years of testing.
  • Certified according to standard.
  • Genome sequenced.
  • Accepted for food processing use.
  • Huge production capacity through agreement with a major partner.

Lactic acid

  • Our mixed food acid has an unique formula.
  • Well documented through years of testing.
  • Accepted for food processing use.