Of all is known the growing concern in relation to certain compounds that can affect the food safety of the food products we consume. One of them, especially after the entry into force of Regulation (EU) 2017/2158, is ACRYLAMIDE, which is formed naturally by heating foods high in carbohydrates above 120 ° C.

In ALIMENTARIA ADIN we are developing formulas to obtain batters with a limited development of the compound with respect to traditional products.