From August 2014 newsletter
Acrylamide toolbox
Acrylamide is a potential carcinogen formed at high (e.g.
baking and frying) temperatures, typically in products with high
starch content and specific precursor amino acids - principally
asparagine. Although the degree of hazard posed by
acrylamide has not been quantified (and we have been
consuming food containing it for many hundreds of years), the
food industry and regulatory authorities consider it prudent to
reduce its formation wherever possible. There are a number
of ways in which this is done - such as choosing starting
materials with lower levels of precursor chemicals, and
modifying processing conditions, particularly by reducing the
temperature of the process.
Listen to Anton Alldrick discuss the components of the
acrylamide toolbox, developed by FoodDrinkEurope, in a
podcast here.
As well as being able to help you reduce acrylamide
formation, we also hold accreditation for its analysis.
Contact: Anton Alldrick
+44(0)1386 842127
anton.alldrick@campdenbri.co.uk