Readers will recall that acrylamide is a naturally occurring substance formed when many foods are browned or otherwise cooked and that (like countless other constituents of common foods) it appears to cause cancer in some animals at high dosages. California attorney general Jerry Brown has now reached a settlement with some large food companies that will require them to revise recipes for potato chips, French fries and other wares to reduce acrylamide content. Fun fact: one of the ways they may accomplish this goal is by artificially adding a chemical (OK, an enzyme) which works to neutralize acrylamide’s precursors. (Rosie Mestel, “Booster Shots” blog, L.A. Times, Aug. 4).
More: Bill Childs adds, “Oh, and the companies will pay California around $2.5 million.”