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.
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.