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What are the issues surrounding acrylamide?

Date presented: Thursday 21st February 2019 - 24 minutes


Chemical contaminants have long been recognised as a potential food safety issue. Many food businesses have addressed this through specifications and supplier quality assurance. However, for certain foods, processing can generate compounds of toxicological significance such as acrylamide. Manufacturers of some foods are now required to implement appropriate risk management measures to mitigate its formation. This webinar considers how acrylamide has influenced food safety management and new product development practices.


Anton Alldrick, Special Projects Manager
+44(0)1386 842127
anton.alldrick@campdenbri.co.uk

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...