date:Nov 15, 2013
y smaller ones with fewer resources, reduce acrylamide in products susceptible to its formation.
Acrylamide is a chemical that may form in some foods during certain types of high-temperature cooking, such as frying, roasting and baking. The F.D.A. said acrylamide in food is a concern because the National Toxicology Program (an interagency program that evaluates possible health risks associated with exposure to certain chemicals) has characterized the substance as reasonably anticipated to be a