Acrylamide testing in food

Acrylamide testing in food

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.

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You can’t afford to delay. Our world leading technical experts are here to deliver a fast turnaround time and get you the critical answers you need. To arrange a rapid turnaround of your sample analysis simply click the button below and complete the form or phone +44(0)1386 842291 now.

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Listen to our podcast on mitigating acrylamide formation in food

Key services

Ethylene oxide residue testing

Ethylene oxide residue testing

Precise testing services to ensure the safety of your products and retain consumer trust.

Nutritional analysis

Nutritional analysis

An extensive range of nutritional analysis capabilities.

Vitamin analysis

Vitamin analysis

Important to nutritional analysis and understanding the effects of processing.

Trace metal analysis

Trace metal analysis

The detection of metals or their compounds at very low levels.

Natural toxins and allergens

Natural toxins and allergens

Analyses to see if a hazard exists in your products.

Meat, poultry and seafood analysis

Meat, poultry and seafood analysis

Analysis supporting meat, poultry and seafood suppliers, manufacturers and retailers.

Herbs and spices analysis

Herbs and spices analysis

Ensure the safety and quality of your herbs and spices.

Residue and contaminant analysis

Residue and contaminant analysis

Analysis of contaminants or pesticide residues in a product.

Melamine analysis

Melamine analysis

Rapid, sensitive method for determining melamine and cyanuric acid levels.

Authenticity testing

Authenticity testing

Is your product what it says it is?

Food quality and spoilage - chemical issues

Food quality and spoilage - chemical issues

Expertise in a variety of areas to help you identify quality and spoilage issues.

Pesticide analysis

Pesticide analysis

Authoritative information and analytical testing.

Acrylamide testing

Acrylamide testing

Ways to reduce the levels of acrylamide in products.

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Where we refer to UKAS Accreditation

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

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