Acrylamide is a chemical which is produced naturally as a result of cooking starch rich foods at high temperatures - including baking, frying, grilling and roasting. Acrylamide has been detected in home-cooked, packaged and processed foods. The levels in foods can vary widely depending on the manufacturing process, cooking time and cooking temperature.
From April 2018, Commission Regulation (EU) 2017/2158 took effect. This established best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food.
All food business operators (FBOs) are required to put in place simple practical steps to manage acrylamide within their food safety management systems. This is to ensure that acrylamide levels are as low as reasonably achievable in their food.
We work closely with our clients to provide analytical solutions specifically tailored to their needs both technically and on turnaround. RPS provides UKAS accredited analysis for food stuffs down to 10ug/kg.
Acrylamide is found mainly in plant based foods such as potato products, grain products and coffee. The major food sources of acrylamide include:
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