29 Jan 2020 --- Children are in danger due to their high exposure to acrylamide, which forms when starches brown during high-temperature cooking, highlights Kerry on the one-year anniversary of its commercial launch of acrylamide-reducing yeast, dubbed Acryleast. While acrylamide’s effects on humans are unclear, the chemical has been found to have carcinogenic potency in rat studies. This has led organizations, including the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA), to warn of the potential risk of consumption.
