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Published reports say that the Swiss Official Food Control Authority and the School of Hotel Management have developed a method of cooking French fries that creates between five-to-ten times less acrylamides than are produced in conventional cooking methods.

There have been concerns about acrylamides, which have been proven to be carcinogenic in animals, since scientists discovered that there was a high level of the chemical in starchy products that were cooked at high temperatures.
KC's View:
You can always count on those crafty hotel management folks…