Research study provides basis for new processing strategies to mitigate acrylamide formation, improve chip quality

Potato chips are among the highest contributors to the dietary intake of acrylamide, a potent neurotoxin and likely carcinogen in heat-processed foods, says a Canadian research team, whose study on acrylamide formation in chips was recently published online in the journal Food Control.

Research study provides basis for new processing strategies to mitigate acrylamide formation, improve chip quality