Reducing Acrylamide

While Maintaining Quality, Texture, Flavor and Yield


The Story of Zeracryl

We at Zeracryl are committed to developing sustainable solutions to help the food industry meet the growing health concerns associated with acrylamide in food products.

Zeracryl has developed a technology that efficiently reduces the content of acrylamide in Fried Potato products, with minimal changes to the manufacturing process.

New legislation on managing Acrylamide has been introduced in EU and California, USA, leading producers to look for ustainable solutions that lower the acrylamide content in Fried Potato products and increases the raw material utilization.

Lactic Acid Based Acrylamide Reduction

Zeracryl® is based on lactic acid (E270) and reduces the acylamide in fried potato products by 50% or more. Minimal changes are required to the manufacturing process while maintaining yield, product quality, texture, and flavor.

Hoff (owned by potato farmers), a Norwegian manufacturer of fried potato products, has used the Zeracryl® technology for several years. Over this period, Hoff has strengthened its position as Norway’s leading supplier of French fries. 

The Zeracryl® technology is described in an article published in the Integrative Food, Nutrition and Metabolism Journal, June 2020.

Reduce your acrylamide content

Reduce the acrylamide levels in your potato products by 50% or more

Product Quality, Flavor and Texture

Maintain quality, flavor and texture of your potato products

Maintain Yield of Your Potato Production

Requires minimal changes to your production process, while maintaining yield.

About

Acrylamide is reasonably anticipated to be a human carcinogenic substance, as defined by NCBI. Acrylamide can form through the so-called Maillard reaction which takes place when certain starchy foods like French fries, Potato chips and Cereals have undergone heat treatment above 120 degrees celcius. It is formed from free asparagine and reducing sugars.

Research

Research and development is the basis for all our products. Our researchers have extensive experience from research within the field of food, aquaculture and agriculture.

Extensive testing have been carried out to document the effect of Zeracryl® in reducing the acrylamide level in fried potato products.

Several patents have been granted in connection with the development of the Zeracryl® technology. The first patent was filed in 2002 as a result of extensive experiments conducted by scientists associated with Nofima, a leading institute for applied research within the fisheries, aquaculture and food research. Nofima is a shareholder in Zeracryl®.

The research team has over the years published more than 30 articles involving acrylamide issues.

Unique Lactic Acid Technology

The Zeracryl® technology is based on a unique lactic acid process. Lactic acid is an edible acid (E270) which is approved for use in food production. Lactic acid contributes to fighting aspargine and reducing sugars. The use of lactic acid reduces the pH. This is positive because low pH reduces the formation of Maillard products. The lactic acid has an additional effect by further inhibiting the reaction in which asparagine is converted to acrylamide.

Regulations and Sustainability

 

In 2015, EFSA, the European Food Safety Authority, confirmed that acrylamide is a carcinogen. EFSA expressed concern that acrylamide levels were too high, including in potato-based products.

This led to the EU member states in 2017 agreeing to establish advice on restriction measures and so-called reference levels, benchmark levels, for how high the acrylamide content should be avoided. The regulation was implemented in 2018.

In August 2020, the California Environmental Protection Agency, Office of Environmental Health Hazard Assessment has proposed new legislation regarding Acrylamide concentration, reducing the maximum level of acrylamide to 280 ppb.

EU Regulations

The presence of acrylamide in foods was discovered in 2002 and has led to much research and testing of methods to reduce the acrylamide content.

In 2005, FoodDrinkEurope (FDE) published its first acrylamide toolbox, supported by the European Commission and national authorities. Since then, the toolbox has been updated 15 times, most recently in March 2019. FDE is constantly looking for research and methods that can contribute to reducing acrylamide levels.

BEUC, The European Consumer Organization, focuses on measures to reduce acrylamide levels in foods. In connection with the first World Food Safety day in 2019, BEUC published a press release on what the EU has done and what is still needed, including reducing the reference benchmarks and make them binding for food producers.

The EU Commission has in statements indicated that the maximum levels in certain foods will be tightened. 


Sustainability

Zeracryl® wants to provide our share for achieving UN’s Sustainable Development goals. The United Nation 17 Sustainable development goals are the blueprint to achieve a better and more sustainable future for all. They adress the global challenges we face, including those related to poverty, climate change, environmental degradation, peace and justice.

Goal 3Good Health and Well-Being 
Ensuring healthy lives and promoting the well-being for all at all ages is essential for sustainable development

Goal 12: Responsible Consumption and production
Sustainable consumption and production is about doing more and better with less. It is also about decoupling economic growth from environmental degradation, incereasing resource efficiency and promoting sustainable lifestyles

Horeca & Home Cooking

Combine Tasty French Fries with Health benefits!

Use Zeracryl® in your Hotel, Restaurant and Catering business. Zeracryl has developed solutions spesifically designed for the HORECA market

Zeracryl has an agreement with Snåsavann, a leading producer of natural mineral water, for the distribution of Zeracryl® to the Horeca and Home Cooking markets in Norway and Benelux

Zeracryl® is easy to apply during the cooking process without effecting the texture, product quality, or flavor of the fries

Cooking French fries with Zeracryl®

Cut potatoes or frozen par fried

Short Zeracryl® treatment

Removing liquids

Deep frying

NEWS

The Zeracryl research team published an article with the results of the recent testing of the Zeracryl® technology. The article was published in the scientific publisher OA Text in June 2020. OA Text is an independent open-access scientific publisher showcases innovative research and ideas aimed at improving health by linking research and practice to the benefit of society.

Article: Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after parfrying in a two-step procedure.

CONTACT US TO
FIND OUT MORE

We will be happy to assist

Please insert your email.
Please describe your subject.

Address: Zeracryl AS, Kolbotnveien 7, 1410 Kolbotn, Norway