Campden BRI logo
Campden BRI logo

Mitigating acrylamide formation in food

Anton Alldrick discusses the issues of acrylamide formation in food, and the concept of the acrylamide toolbox – ways of reducing acrylamide levels in finished products.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

About Anton Alldrick

Anton joined Campden BRI in 1990 and held a number of management positions before being appointed Special Projects Manager. He provides consultancy and project management services - particularly in the areas of chemical food safety and scientific regulatory affairs. Read more...