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Scientists have developed a way to neutralize French fries and other fried foods
Last reviewed: 01.07.2025
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Norwegian scientists have developed a way to render French fries and other fried foods harmless, foreign media report.
Back in 2002, scientists from Stockholm University discovered acrylamide, a carcinogen and toxin, found in fried foods.
Ten years later, Norwegian scientists developed a way to render French fries and other fried foods harmless by removing acrylamide from them.
The essence of the Norwegian scientists' method is the use of lactic acid bacteria, which remove sugar from the surface of potato products fried in oil. Tests conducted by the Norwegians showed that keeping potatoes in a bath with lactic acid bacteria for 10-15 minutes significantly reduces the level of acrylamide.
According to the developers, their method allows for 90% removal of acrylamide from potato products prepared in industrial conditions.
It should be noted that lactic acid bacteria have been widely used in the food industry for over 20 years. In addition to the ability to prevent the occurrence of other harmful bacteria, they help extend the shelf life of products, improve their taste and nutritional composition.
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