Jungbunzlauer Inc. - Comment

Please find included Jungbunzlauer's methodology for treating food products to effectively reduce acrylamide formation accross many application areas, including French fries, potato chips, baked goods and breakfast cereals. This is a unique product that differs from alternatives currently present on the market, offering manufacturers another option to address this important issue of acrylamide reduction. We are looking forward to learning more about the results collected and future efforts to curtail acrylamide exposure. Many thanks!