A Taste of Wellness for Savoury and Snacks
Givaudan
The Confederation of the EU food and drink industries (CIAA) voiced its support this week for further research into the potential formation of the carcinogen acrylamide in fried foods.
A joint WHO-FAO experts consultation on acrylamide took place last month in Rome following a Swedish study in April 2002 that claimed to have found high levels of acrylamide in starchy foods processed at high temperatures.
On 3 July, the EU Scientific Committee on food backed recommendations coming out of the WHO consultation that called for a need to identify the conditions to reduce the occurrence of acrylamide in foods and to better understand the formation of this harmful carcinogen.
In a bid to calm consumer fears the CIAA said that "acrylamide in food is not a new risk as it appears to be part of natural cooking process, but rather a new discovery."
In line with the conclusions of the Scientific Committee on food and of the joint WHO-FAO consultation, consumers should not change their dietary habits at this stage in order to reduce exposure to acrylamide, stressed the CIAA.