15 Feb 2023 --- The level of acrylamide continues to spark debate in the food industry as UK wheat trials of a gene-edited (GE) wheat variety discover a “significant reduction of the potential carcinogen acrylamide when the flour is baked.” The initial findings could have a considerable impact as low acrylamide would allow food businesses to get ahead of the curve on evolving regulations on the presence of acrylamide in food without costly changes to production lines or reductions in product quality.
