EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
It has been a year since the European Commission Regulation came into force on April 11 2018, obliging food business operators (FBOs) to apply acrylamide mitigation measures. Despite calls for the EU to take a tougher stance, manufacturers are stepping...
An EU vote backing the Commission's proposal to reduce acrylamide in food and drink could see mandatory mitigation action and benchmark levels in place by spring next year, with maximum levels to follow.
As one UK snack firm markets its kale crisps as 'acrylamide-free', we talk to a leading researcher on how to reduce the carcinogenic contaminant in different foods and ask: does acrylamide-free' really exist?
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
The European Food Safety Authority (EFSA) has said it aims to complete a draft opinion on the toxicity of acrylamide for humans, and open it for public comments, by mid 2014 - with a final scientific opinion scheduled for the first half of 2015.
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
Norwegian firm Zeracryl AS has completed full scale testing of its patented acrylamide reduction process to reduce acrylamide in French fries by up to 90% - but it says companies may be slow to act without regulatory action.
To improve its user friendliness, trade body FoodDrinkEurope has restructured its ‘acrylamide toolbox’ around the three main ingredient types - potatoes, cereals and coffee - that are more commonly associated with the risk of higher formation of the chemical.
Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, according to a new review of the science supporting reduction techniques.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.