Acrylamide is a chemical formed by the Maillard reaction (Maillard reaction
products are also responsible for many colour and flavour attributes associated with foods) typically in
products with high carbohydrate contents (e.g. biscuits, potato crisps and chips). It has been shown to
be carcinogenic and genotoxic, however evidence from human studies that dietary exposure to acrylamide
causes cancer is currently limited and inconclusive.
Although the degree of hazard posed by acrylamide has not been quantified, the
food industry and regulatory authorities consider it prudent to reduce its formation wherever possible.
Food Drink Europe has provided guidance as to how acrylamide formation in the most significant foods can
be mitigated without compromising product safety or quality.
We have been helping companies who are looking at ways to reduce the levels of
acrylamide in their products. As well as helping companies to establish best practice in acrylamide
formation, we also provide advice on its implications for a company’s food safety management system and
perform testing using an UKAS accredited method based on liquid
chromatography- tandem mass spectrometry (LC-MS/MS) to enable companies to validate and verify
their acrylamide mitigation systems.
Listen to our podcast on mitigating
acrylamide formation in food
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207