Cutting acrylamide in fried and baked snacks

In 2002, the discovery of acrylamide in certain snacks rattled consumers and the food industry. Acrylamide, a probable human carcinogen, forms by a chemical reaction during baking or frying. Although experts say it's impossible ...

Being certain about uncertainty

Non-scientists—legislators, judges and juries—are often called upon to reach scientific conclusions.

Reducing acrylamide levels in french fries

The process for preparing frozen, par-fried potato strips—distributed to some food outlets for making french fries—can influence the formation of acrylamide in the fries that people eat, a new study has found. Published ...