Snack World - August 2011 - (Page 14)

Conference Update Acrylamide: A Comprehensive Approach Conference provides insight as the industry seeks to mitigate concerns. BY BOB GATTY T he Snack Food Association (SFA)’s industry-leading effort to help develop a sound approach to controlling acrylamide in food was highlighted in June at an in-depth conference at Ohio State University (OSU), Columbus, OH. Experts from industry, government, academia and the world of science assessed the current situation and discussed steps that can be taken in the future. At the conference, some 80 attendees heard a detailed discussion of international activity and actions, presented by Martin Slayne, PhD, senior director for global regulatory affairs and food safety at PepsiCo Inc., Purchase, NY. Dr. Slayne discussed new developments regarding the Food Drink Europe Acrylamide Toolbox as well as the recent European Food Safety Authority report on acrylamide in foods. The program also included an open discussion led by Jim McCarthy, SFA president and CEO, and Shari Plimpton, PhD, SFA food and science technology ’s consultant, on services and tools available through SFA, including strategic management of the issue. James Coughlin, PhD, a leading food industry toxicologist, presented a thorough review of developments involving the long-awaited draft report of the US National Toxicology Program (NTP) and risk assessment considerations. The results of the NTP study, which included toxicology and carcinogenesis studies in conventional or genetically modified rodent models, must be fully analyzed and extrapolated as to their relevance and potency for predicting safe levels and possible adverse effects in humans, he said. Luis Rodriguez-Saona, PhD, OSU professor of food science, reviewed details of acrylamide formation, and industry experts examined recent developments in potato cultivar research and storage practices that help with the reduction of acrylamide formation in snack foods. Panelists included representatives of the US Potato Board (USPB), the Michigan Industry Potato Commission and J.R. Simplot Co., Boise, ID. Another panel of experts discussed research exploring new methods for achieving acrylamide reduction, including wash treatments, enzymes and other novel techniques. Participants represented Jones-Hamilton Co., Walbridge, OH; Wyandot, Inc., Marion, OH; Novozymes North America, Inc., New York, NY; and DSM Food Specialties USA, Parsippany, NJ. Representatives of PepsiCo; Heat and Control, Inc., Hayward, CA; PPM Technologies LLC, Newberg, OR; BMA Nederland BV, with US offices in Greeley, CO; and several others also talked about processing methods and their effect on acrylamide levels. Earlier this year, Western potato growers meeting at the Idaho Potato Conference underscored the need to develop new potato varieties that will help lower acrylamide levels in fries and chips. The growers expect to submit a Specialty Crop Research Initiative grant application to fund a major acrylamide study. If the US Department of Agriculture awards the grant, it would add several million dollars to the industry’s efforts to develop solutions to the problem. David Parish, ASI Consulting, Driebergen, The Netherlands, explained that a number of snack producers are working with USBP on variety development that involves researchers, breeders, processors, producers and consumers. The National Potato Council and other groups support the initiative. The industry groups provide strategic direction of the project, he said. sw 14 Snack World August 2011

Table of Contents for the Digital Edition of Snack World - August 2011

Snack World - August 2011
Letter from SFA -- Addressing the Issues
Supplier’s Corner -- Get Involved
Calendar of Events
Defending the Potato -- In the Eye of the Storm
Legislative Summit Update -- SFA Goes to Washington
Conference Update -- Acrylamide: A Comprehensive Approach
Processing Systems -- Cookie Conundrum
New Snacks
Products & Services
Ad Index

Snack World - August 2011