How do processing methods impact the safety of snack foods?
The processing methods used in the production of snack foods can significantly influence their safety profile. High-temperature cooking methods can lead to the formation of harmful substances such as acrylamide, as mentioned earlier. Moreover, hydrogenation processes used to prolong shelf life can produce trans fats, which are linked to increased risk of heart disease. Therefore, understanding these methods and their implications is crucial for assessing the safety of snack foods.
