FoodDrinkEurope updates acrylamide reduction toolbox

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

FoodDrinkEurope updates acrylamide reduction toolbox

Related tags: Acrylamide

Food industry association FoodDrinkEurope has updated its acrylamide reduction toolbox to reflect latest scientific developments, the trade body has said.

The tools available to manufacturers to reduce the potential carcinogen in their products have multiplied in recent years. Acrylamide is formed in starchy foods when they are heated, through a reaction called the Maillard reaction, in which sugars react with the amino acid asparagine to give foods like French fries, bread, cereals and coffee their brown colour and tasty flavour.

This 13th​ update includes project updates and the latest scientific publications; more precise categories for potato-based products; examination of existing tools and categories; and measures to help regulators.

Chair of FoodDrinkEurope’s Process Contaminants Expert Group Dr Richard Stadler, said: “FoodDrinkEurope’s Acrylamide Toolbox has been updated significantly in order to demonstrate the industry’s commitment to ensuring a dynamic and continuous process for acrylamide minimisation and knowledge building on mitigation options. This new update now includes several new developments and commercial applications. The toolbox can be used as an industry-wide resource to mitigate acrylamide taking into consideration product recipes, process and equipment design and brand-related product characteristics.”

The latest toolbox is available online here​. 

Related news

Show more

Related products

show more

Explore the EXBERRY® Oil Dispersible range

Explore the EXBERRY® Oil Dispersible range

EXBERRY® by GNT | 19-Jan-2021 | Technical / White Paper

Bring your fat-based applications to life with GNT’s newly expanded oil-dispersible range. GNT has extended its range of oil-dispersible Coloring Foods...

Plant-based innovation with oats

Plant-based innovation with oats

Lantmännen Functional Foods | 08-Dec-2020 | Technical / White Paper

Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look...

Big surprises in Ipsos survey of 6000 flexitarians

Big surprises in Ipsos survey of 6000 flexitarians

DuPont Nutrition & Biosciences | 30-Nov-2020 | Technical / White Paper

Flexitarians in 9 countries give a meal-by-meal account of their preferences. Discover what it takes to make plant-based part of every meal in our groundbreaking...

Related suppliers

Follow us


View more