German food manufacturers have agreed to recommend that chips be cooked at lower temperatures to reduce the build-up of acrylamide.
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In response to a Swedish study which found that the possible cancer-causing compound formed in foods that were fried or baked at high temperatures, last year Germany launched an inquiry aimed at finding ways to cut acrylamide levels.
The German consumer affairs ministry said that in future, food packaging in Germany will recommend that potato chips are deep fried at 175 degrees Celsius or baked in fan ovens at 180-190 degrees Celsius, reported Reuters.
