Mitigating acrylamide formation in food
Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide levels in finished products.
About Anton Alldrick
Anton joined Campden BRI in 1990 and held a number of management positions before being appointed Special Projects Manager. He provides consultancy and project management services - particularly in the areas of chemical food safety and scientific regulatory affairs. Read more...