Acrylamide Reduction

Since in 2002 acrylamide was discovered as a carcinogenic, more and more research has been done and solutions
presented. From our consulting and development expertise we've experienced that several solutions are not very
practical, due to the impact it has on the costs of the product. The CIAA-toolbox is suggesting several changes to
product or process. Like e.g. longer baking at lower temperatures, reducing the amount of reducing sugars (like
fructose and invert sugar), replace ammonium bicarbonate, etc. These measurements will however result in more
expensive, less tasting and a poor mouth feel of your current products.