{"id":411,"date":"2024-05-15T09:38:00","date_gmt":"2024-05-15T09:38:00","guid":{"rendered":"https:\/\/promix.circlestudio.it\/?p=411"},"modified":"2026-05-04T15:50:26","modified_gmt":"2026-05-04T15:50:26","slug":"less-acrylamide-greater-peace-of-mind-about-your-health","status":"publish","type":"post","link":"https:\/\/promix.circlestudio.it\/en\/meno-acrilammide-piu-sicurezza-sulla-tua-salute\/","title":{"rendered":"Acrylamide: a problem that should not be underestimated"},"content":{"rendered":"<p>What is acrylamide? It is a chemical that forms naturally during the processes of cooking, frying and toasting in starchy foods as a result of the Maillard reaction, which involves sugars and amino acids \u2013 primarily asparagine \u2013 and poses a potential health risk.<\/p>\n<p>According to the European Food Safety Authority, it may increase the risk of developing certain types of cancer.<\/p>\n<p>The <strong>European Commission Regulation of 2017<\/strong> has introduced mitigation measures and set reference levels for reducing the presence of acrylamide in food, highlighting the <strong>the need to find solutions<\/strong> effective in tackling this problem.<\/p>\n<p><strong>Which foods contain acrylamide?<\/strong> In baked goods that are subjected to high core temperatures during baking, such as: certain types of <strong>bread<\/strong> \u2013 particularly the more heavily roasted ones \u2013 <strong>rusks<\/strong>, <strong>biscuits<\/strong>, crackers and breadsticks, but in many cases also the <strong>pizza<\/strong>, are those in which higher levels of acrylamide are found.<\/p>\n<h2>Click below to find out more about the features of PROMIX ACRYLAFREE!<\/h2>\n<p><a href=\"\/en\/acrylafree\/\">Find out more<\/a><\/p>\n<p>Fortunately, thanks to our <strong>enzymatic solution<\/strong> <a href=\"\/en\/acrylafree\/\"><strong>PROMIX ACRYLAFREE<\/strong><\/a>, it is possible to effectively reduce this problem by lowering the levels of this substance by up to 90% without altering the characteristics of the dough or the finished product.<\/p>\n<p><strong>ACRYLAFREE<\/strong> It\u2019s a game-changer and represents a huge step forward in the production of <strong>healthier foods<\/strong>. Our tests and our customers\u2019 testimonials confirm its effectiveness in reducing the\u2019<strong>acrylamide<\/strong> and in ensuring the <strong>maximum food safety<\/strong> for consumers.<\/p>\n<p>If you\u2019re a manufacturer, you certainly can\u2019t afford to miss out on this opportunity. Choose to strengthen your customers\u2019 trust and discover the potential of our enzymatic solutions.<\/p>\n<p>Contact us today to find out how to make your products healthier!<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.promix.srl\/wp-content\/uploads\/2024\/05\/blog_interna.jpg\" alt=\"Acrylamide internal blog\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Cos&#8217;\u00e8 l&#8217;acrilammide? \u00c8 una sostanza chimica che si forma naturalmente durante i processi di cottura, frittura e tostatura negli alimenti ricchi di amido. Scopri come la nostra soluzione enzimatica PROMIX ACRYLAFREE pu\u00f2 ridurla fino al 90%.<\/p>","protected":false},"author":2,"featured_media":412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/posts\/411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/comments?post=411"}],"version-history":[{"count":2,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/posts\/411\/revisions"}],"predecessor-version":[{"id":431,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/posts\/411\/revisions\/431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/media\/412"}],"wp:attachment":[{"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/media?parent=411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/categories?post=411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/promix.circlestudio.it\/en\/wp-json\/wp\/v2\/tags?post=411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}