guidance / Compliance / Food

Industry Guide to Acrylamide

In 2015, the European Food Safety Authority published its first full risk assessment of acrylamide in food. This reconfirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.

Acrylamide is a natural by-product of the cooking process and has always been present in our food. It is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes and bread, are cooked at high temperatures (over 120°C) in a process of frying, toasting, roasting or baking.

The EU Commission published a new regulation establishing measures to reduce acrylamide in food. UK Regulations came into force on April 11th 2018. It is important to appreciate that it is not possible to completely eliminate acrylamide from foods, but actions can be taken to try and ensure that acrylamide levels are as low as reasonably achievable (ALARA) and that is what is required by law.

Our guide has been assured by Cornwall Council, meaning that those members signed up for UKHospitality’s Primary Authority Scheme will be able to benefit from this assured advice.

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