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).
SAFE Food Advocacy Europe is raising the alarm, after acrylamide concentrations at four to five times higher than what is currently permitted in the EU through benchmark levels were found in food.
Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
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...
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
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...
Consumer organisations are calling on the European Commission to take a tougher stance on acrylamide in food products, insisting that targets for acrylamide content should be lower.
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.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
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 Commission has moved to strengthen proposed new regulations on acrylamide, but the amendments are unlikely to be enough to appease campaigners.
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.
Worries about acrylamide posing a bigger cancer risk than previously thought have led the food watchdog the European Food Safety Authority (EFSA) to issue cooking advice to consumers.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
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.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
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.
Novozymes aims to extend work on its Acrylaway solution to cut acrylamide in food into other food categories, having tackled areas such as crackers, biscuits, coffee and, most recently, French fries.
Novozymes has announced new third party data to show that its acrylamide reducing enzyme technology is effective in the industrial production of French fries with up to 50% less acrylamide.
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.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
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.
Dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the European Science Foundation.
Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.
Acrylamide has been added to the candidate list for inclusion on the European Union’s Substances of Very High Concern (SVHC) following a unanimous decision by an expert panel.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
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.
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
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.
