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Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use. ....
Cutting-edge research reveals strategies to reduce acrylamide formation in potato crisps potatonewstoday.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from potatonewstoday.com Daily Mail and Mail on Sunday newspapers.
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The key is to use the right kind of potato, which has achieved the right level of maturity before being harvested, according to Norwegian research institute SINTEF. ....