Enhancing food safety in crisp production


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New R&D project for Perthshire snack business.

A NEW project to enhance food safety in potato crisp production has started between Abertay University and Perthshire-based Taylors Snacks.

Focusing on minimising acrylamide, a natural chemical compound that can form in starchy foods when cooked at high temperatures, the findings of the research will benefit the whole industry as it seeks to meet the latest benchmarks to be set by the European Commission later this year.

It is the fifth in a series of case studies, developed as part of the 2023 RHASS Presidential Initiative (PI), exploring the science behind food and drink production.

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Full details of the collaboration can be found in the next issue of Potato Review. Click here to order your copy if you don't already subscribe.

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