An update on understanding the law, minimising the risks…

WHAT IS ACRYLAMIDE?

Acrylamide is a naturally occurring chemical substance, formed by a reaction between amino acids and sugars. It occurs typically when foods with a high starch content, such as potatoes, root vegetables and bread are cooked at temperatures over 120°C from the process of frying, roasting or baking. It is widely agreed that acrylamide has the potential to cause cancer and is therefore a risk to human health.

* COMMISSION REGULATION (EU) 2017/2158 of 20 November 2017