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New videos for SMEs on tools for managing acrylamide

Issued 23 November 2018

The European Snacks Association (ESA) has produced three short videos intended to help manufacturers of potato crisps made from fresh sliced potato, as well as dough-based potato crisps, snacks, and crackers, when implementing Commission Regulation (EU) 2017/2158.

The Regulation, which applies across the EU from 11 April 2018, establishes mitigation measures and benchmark levels to help food businesses reduce the presence of acrylamide in their products.

All three videos share the same introductory part, after which they take a deeper dive into one of the following topics:

This video covers selection of appropriate varieties of potatoes intended for sliced potato crisps, including specifications on sugars and appropriate storage regimes to avoid sugar sweetening.

This video covers process design for sliced potato crisps, including fryer exit temperature and managing and measuring moisture content in fried potato slices. It also covers aspects such as colour sorting as a means for manufacturers to identify defects, individually and partially over fried potato slices and reject product which do not meet specifications.

This video covers recipe and process design for dough-based potato crisps, snacks, crackers and other dough-based potato products, including partial substitution of potato ingredients, and processing tools including asparaginase, acids, and calcium salts. The video also covers aspects such as managing and measuring moisture content in finished product.

Contact: Andrew Curtis, Director General, Potato Processors’ Association Ltd at: andrew@ppauk.organdrew@snacma.org.uk or  +44 (0)70 3914 7088.

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