the voice of the european food and drink industry robert foot potato processing sector
TRANSCRIPT
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The voice of the European food and drink industry
Robert Foot
Potato Processing Sector
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The voice of the European food and drink industry
Acrylamide Levels in Potato Crisps in ppb
Date Range Average
Mid 2002 200 - 3400 950
June 2002 670 - 2000 1173
May 2003 270 - 1500 790
Aug – Dec 2002 (New Potatoes) 270 - 1900 786
Jan – July 2003 (Stored Potatoes) 330 - 1850 770
Aug – Dec 2003 (New Potatoes) 250 - 1100 515
Jan – July 2004 (Stored Potatoes) 320 - 1900 820
Acrylamide levels in French Fries in ppb
Type Date Range Average
Oven BakeJune 2002 490 - 490 490
May 2003 46 - 470 237
FriedJune 2002 330 - 480 393
May 2003 210 – 340 290
Acrylamide levels in Crisps & Fries
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The voice of the European food and drink industry
1.500
1.000
500
0
2001 2002 2003 2004
Content of acrylamide in ppb
X
XX
X
X
Acrylamide reduction in Crisps
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The voice of the European food and drink industry
Acrylamide in prepared French Fries, harvests 2001-2003
0
200
400
600
800
1000
1200
05-nov-01 13-feb-02 24-mei-02 01-sep-02 10-dec-02 20-mrt-03 28-jun-03 06-okt-03 14-jan-04 23-apr-04 01-aug-04 09-nov-04
Production date 2001-2004 (source UEITP)
Acr
ylam
ide
(mic
rog
ram
/kg
)
Reeks1
Lineair (Reeks1)
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The voice of the European food and drink industry
The Acrylamide Toolbox
Contains 4 Sections:
1. Variety Selection
2. Storage management
3. Process Management
4. Final Preparation
Colour is the key factor
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The voice of the European food and drink industry
Acrylamide in prepared French Fries, harvests 2001-2003
0
200
400
600
800
1000
1200
0 10 20 30 40 50 60 70 80 90
Colour (Agtron value), source UEITP
Acr
ylam
ide
(mic
rog
ram
/kg
)
Reeks1
Lineair (Reeks1)
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The voice of the European food and drink industry
Acrylamide and sugar levels
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The voice of the European food and drink industry
Acrylamide in Crisps & French Fries
1. Variety Selection
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The voice of the European food and drink industry
-500
0
500
1000
1500
2000
2500
3000
Agria Charlotte Desiree Eba Nicola Erntestolz Bintje LadyRosetta
Hermes Lady Claire Panda Saturna
Glu
co
se m
g/k
g
Belgium Germany Poland Spain Switzerland
Sugar levels and potato varieties
Domestic Use Varieties Crisp Industry Selected Varieties
Early Crop
Early Late Crop
Late Crop
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The voice of the European food and drink industry
Variability of Acrylamide levels around the mean in potato chip manufacture by potato variety
0
100
200
300
400
500
600
700
800
900
1000
9/19/02 12:00 AM 9/24/02 12:00 AM 9/29/02 12:00 AM 10/4/02 12:00 AM 10/9/02 12:00 AM
Date & Time
Acr
ylam
ide
/ pp
b
VARIETY 1
VARIETY1
VARIETY 2
+500
+400
+300
+200
+100
Mean
-100
-200
-300
-400
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The voice of the European food and drink industry
Acrylamide in Crisps & French Fries
2. Storage Management
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The voice of the European food and drink industry
Storage temperature effect on Acrylamide formation
Acrypom Project Universiteit Gent 2004
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The voice of the European food and drink industry
Key Storage Management Considerations:
• Store potatoes around 8o Centigrade
• Controlled application of sprout suppressant
• Planned reconditioning of potatoes – conversion of sugars to starch
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The voice of the European food and drink industry
Acrylamide in Crisps & French Fries
3. Process Management
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The voice of the European food and drink industry
-50
0
50
100
150
200
250
300
350
400
450G
luc
os
e m
g/k
g
0
1
2
3
4
5
6
7
Co
ns
um
er P
refe
rred
Co
lou
r(N
orm
alis
ed
Co
lou
r Un
its A
bo
ve
Aim
)
1999 2000 2001 2002 2003
Reduction in sugar levels and effect on Colour
Sugar Content
Increasing Light Colour
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The voice of the European food and drink industry
Acrylamide in Crisps & French Fries
4. Final preparation
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The voice of the European food and drink industry
Acrylamide in Crisps & French FriesFinal Preparation
• Crisps– Produced to customer preferred colour – golden
yellow
• French Fries– Partly cooked – On-pack cooking instructions to consumer:
• time-temperature-portion size • max. cooking temperature (≤ 175 ºC)• cook to a golden yellow colour• do not overcook
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The voice of the European food and drink industry
Acrylamide in Crisps & French Fries
• Summary:– Industry has adopted a practical approach based on the relationship
between product colour and acrylamide
– Tools used to control product colour
1. Variety Selection
2. Potato Storage
3. Process Management
4. Final Preparation
– Opportunity for further reductions limited – sugar levels could increase depending on crop year
– New potato varieties being developed – long term realisation
– New tools – asparagine control – enzymes, potato variety, others?
– Require support to accelerate the development of New Tools – potato development, agriculture studies, reduced time to allow regulatory approval.