Acrylamide

pic: iStock

Kerry’s clean label answer to acrylamide

By Katy Askew

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...

A retrospective look at acrylamide busting since the introductions of the Regulation last year. Pic: ©GettyImages/MAIKA 777

A year in review

How far has the industry come since the introduction of (EU) 2017/2158?

By Gill Hyslop

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...

© iStock

FDE: Act now before Commission considers maximum levels

Mandatory acrylamide action could be in place by spring 2018

By Niamh Michail

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.

© iStock

Acrylamide-free: Does it exist?

By Emma Jane Cash

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?

Campaigners said the rules still don’t go far enough.  © iStock

EXCLUSIVE

Acrylamide proposals strengthened in new draft

By David Burrows

The European Commission has moved to strengthen proposed new regulations on acrylamide, but the amendments are unlikely to be enough to appease campaigners.

EFSA's final scientific opinion on acrylamide in food said the highest dietary contributor for adults was fried potato products like French fries

EFSA stands by acrylamide cancer concerns

By Kacey Culliney

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.

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