date:Sep 08, 2012
s are capable of naturally degrading asparagine, this product can achieve this without long extended contact times as required by other strains, he added.
Food industry executives have said the pressure to reduce acrylamide is an issue that is not going away, he said. Both industry and regulators are sensitive to brand equity issues as well as potential contaminants and carcinogens affecting liability, brand value, and perceived consumer health risks.