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Zeracryl AS |

Acrylamide In The Media. Focus on Food Health. The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution. The patented Zeracryl method is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried. As low as reasonable achiveable. Reduction of acrylamide, 50 90 %.

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Zeracryl AS | | zeracryl.com Reviews

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Acrylamide In The Media. Focus on Food Health. The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution. The patented Zeracryl method is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried. As low as reasonable achiveable. Reduction of acrylamide, 50 90 %.

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1 about us

2 news

3 our team

4 learn more

5 reduce acrylamide

6 increased profits

7 reduction risks/costs

8 healthier products

9 principle and results

10 acrylamide reduction

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about us,news,our team,learn more,reduce acrylamide,increased profits,reduction risks/costs,healthier products,principle and results,acrylamide reduction,french fries manufacturers,cost efficient solution,for restaurants,for home frying,get in touch

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Zeracryl AS | | zeracryl.com Reviews

https://zeracryl.com

Acrylamide In The Media. Focus on Food Health. The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution. The patented Zeracryl method is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried. As low as reasonable achiveable. Reduction of acrylamide, 50 90 %.

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zeracryl.com

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About – Zeracryl AS

http://zeracryl.com/about-us

Restaurants and Home Cooking. Acrylamide In The Media. Learn the most cost-effective efficient way to reduce acrylamide in fried food. The fundamental knowhow behind the technology is based on many years of research at the Norwegian Institute of Food, Agricultural and Fisheries Research (Nofima) at Ås, Norway. Zeracryl AS was founded in 2007. The process has been proven (full scale testing) in collaboration with both manufacturers and restaurants. Zeracryl AS has access to lab, manufacturer and expertise.

2

Successful full scale testing – Zeracryl AS

http://zeracryl.com/positive-full-scale-testing

Restaurants and Home Cooking. Acrylamide In The Media. Successful full scale testing. Jul 3, 2014 Uncategorized. Successful full scale testing with manufacturer French fries spring 2014. Contract signed with manufacturer July 2014. Successful restaurant testing spring 2014. Contract signed July 2014, and first batch with ingredients to be deliver September 2014. More information will follow. Successful full scale testing. ACRYLAMIDE A MAJOR HEALTH CONSERN. Successful full scale testing. 47 95 22 50 58.

3

ACRYLAMIDE – A MAJOR HEALTH CONSERN. – Zeracryl AS

http://zeracryl.com/acrylamide-a-major-health-consern

Restaurants and Home Cooking. Acrylamide In The Media. ACRYLAMIDE A MAJOR HEALTH CONSERN. Oct 17, 2013 Uncategorized. Zeracryl has a cost-effective solution for the food industry. Most people who are exposed to acrylamide in their food are not familiar with it and the health effect. Acrylamide is formed through the Maillard reaction which takes place when certain starchy foods are cooked (including baking, frying, and roasting) at temperatures above 120o C. The food industry has Acrylamide as a top issue.

4

Zeracryl Process lowers the acrylamide in French fries up to 90% – Zeracryl AS

http://zeracryl.com/zeracryl-process-lowers-the-acrylamide-in-french-fries-up-to-90

Restaurants and Home Cooking. Acrylamide In The Media. Zeracryl Process lowers the acrylamide in French fries up to 90%. Nov 28, 2012 Uncategorized. The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution. The fundamental knowledge behind this technology is based on several years of research at the Norwegian Institute of Food, Agricultural and Fisheries Research (Nofima) at Ås, Norway. The quality...

5

News – Zeracryl AS

http://zeracryl.com/news

Restaurants and Home Cooking. Acrylamide In The Media. Learn the most cost-effective efficient way to reduce acrylamide in fried food. Successful full scale testing. ACRYLAMIDE A MAJOR HEALTH CONSERN. Zeracryl Process lowers the acrylamide in French fries up to 90%. Successful full scale testing. Jul 3, 2014 Uncategorized. ACRYLAMIDE A MAJOR HEALTH CONSERN. Oct 17, 2013 Uncategorized. Zeracryl Process lowers the acrylamide in French fries up to 90%. Nov 28, 2012 Uncategorized. 5828 Bergen, Norway.

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zeracryl.com

Zeracryl AS |

Acrylamide In The Media. Focus on Food Health. The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 90 per cent depending on selected solution. The patented Zeracryl method is based on the observation that lowering the amount of reducing sugars (mainly glucose) present on the surface of potatoes, leads to the reduction in acrylamide formation when the potatoes are fried. As low as reasonable achiveable. Reduction of acrylamide, 50 90 %.

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