From the spring, the acrylamide content of foods should be reduced
The Decree on the mitigation of levels for the reduction of acrylamide in foodstuffs should be mandatory used from 11 April 2018 – the National Food Chain Safety Office (Nébih) informed MTI.
Acrylamide potentially increases the risk of developing cancer. It is produced during the heat treatment of compositions that contain carbohydrates and proteins simultaneously. It does not occur in boiled foods. The producers of mainly fresh potato french fries, other cut (oil-baked) products and sliced potato chips; snacks, salty biscuits, potato products, bread; the breakfast cereals (except porridge) and fine baked goods (cookies, sweet biscuits, biscuits, cereals) should pay particular attention. Coffee or certain cereal-based baby foods can also contain acrylamide. (MTI)
Related news
MDOSZ: Food safety precautions during the heat wave
The National Association of Hungarian Dietitians (MDOSZ) specifically warns of…
Read more >Fake producers were screened out by Nébih
The employees of the National Food Chain Safety Office (Nébih)…
Read more >KSH: industrial production fell by 5.2 percent in May
In May, the volume of industrial production fell by 5.2…
Read more >Related news
VOSZ Barometer – 2024. II. quarter: mandatory optimism or real growth?
The perception of inflation is still present in domestic companies,…
Read more >Fidelity: Three themes shaping investments in Q3
Has the post-epidemic normalization that we have been waiting for…
Read more >Large companies are resistant to economic uncertainty
Restrained expectations characterize the domestic corporate sector for the next…
Read more >