Since 2002 it has been known that acrylamide can form naturally when carbohydrate-rich foodstuffs such as potato or cereal products are heated to high temperatures.
According to current levels of knowledge, the formation of acrylamide is the result of several factors. The protein asparagine, which occurs naturally in foods such as meat, cereals or potatoes, plays a key role. In combination with sugar, it can lead to the formation of acrylamide as a result of the food preparation process.
The formation of acrylamide is evidently also dependent on the temperature and duration of the preparation process. According to current levels of knowledge, acrylamide forms at temperatures of 120 °C and above, and reaches its maximum at 185 °C. Another influential factor is apparently the water content of the foodstuff: the higher the water content, the less acrylamide is formed.
Not only does this affect foods prepared on an industrial scale but also meals in domestic households that are fried, grilled or deep-fried. While the formation of acrylamide has been largely explained, there is still a good deal of uncertainty about whether and in what quantity it is harmful to people.
Ever since it became known that acrylamide can occur in foodstuffs, Lorenz Snack-World has taken this problem very seriously. We have launched a series of research projects aimed at reducing the levels of acrylamide in our products as far as possible.
In the case of our potato chips, various process optimisations have allowed us to reduce the levels by an average of more than 50 %. This was achieved by means of optimisations in the deep-frying temperature, an increase in the residual moisture of the product, optimisations of the storage conditions for the raw potatoes and an improved optical-electronic sorting of dark potato chip slices.
Lorenz Snack-World, working together with scientists and authorities, is committed to testing on a constant basis all the possible and practical options for reducing the acrylamide content across the entire process chain of potato chip manufacture.
In general, the role played by potato chips in the intake of acrylamide is very small. Potato chips tend to represent a very small percentage of the average diet. Compared to the common daily consumption of bread and coffee, the enjoyment of potato chips contributes less than 5 % to the total acrylamide intake.
Since acrylamide occurs in a broad range of foodstuffs as a result of heating, basic foods have far and away the biggest percentage of acrylamide intake.
According to all the experts, those consumers who are careful to follow recommendations for a balanced diet are best placed to eat healthily.
