date:Mar 13, 2019
mmission to come up with benchmarks for vegetable crisps. Tests show that on average crisps made of carrots, beetroots or parsnips contain almost twice as much acrylamide as the potato versions, although they are often perceived as healthier options.
This EU-wide test proves that it is possible to produce crisps, chips or cereals with low acrylamide content, said Monique Goyens, Director General of BEUC.
But as long as the measures are voluntary, some manufacturers will not take the issue seri