What is Lorenz Snack-World doing to reduce the levels of acrylamide?
Since the occurance of acrylamide in foodstuffs emerged, Lorenz Snack-World has been taking this problem very seriously. We have established a whole range of research projects in order to reduce the acrylamide content of our products as far as possible. Thus we have been able to reduce the acrylamide content in potato chips by an average of more than 50 percent by changing our processing procedure. This has been achieved by optimising the deep-frying temperature, raising the residual moisture content in the product, optimising storage conditions for the raw potatoes and improving the opto-electronic readings of dark potato chip slices. In cooperation with scientists and local authorities, Lorenz Snack-World will carry out a fundamental and ongoing assessment of all possible and practical options for the reduction of the acrylamide content across the entire processing chain of potato chip production.
