date:Jan 31, 2019
label strategy, according to Woulfe.
Our laboratory and sensory analyses have demonstrated that foods produced using Acryleast are comparable in appearance, aroma, flavor and texture to those produced without Acryleast. It is a versatile solution that offers manufacturers an acrylamide reduction strategy that is much more effective than alternative approaches, which require them to change their process fundamentally, for example, lowering temperatures, processing time or changing raw ingredien