Acrylamide: risk mitigation measures
Acrylamide is a substance considered by the World Health Organization to be "probably carcinogenic". The formation of acrylamide is linked to cooking processes such as baking and frying, as well as to the type of food involved.
In this article, you can find out more about the substance acrylamide and the risk mitigation measures and reference levels for reducing acrylamide levels in food adopted in April 2018 under Regulation 2017/2158.
Edith Castelein
How does acrylamide form?
Foods with a high sugar content and a low moisture content encourage the formation of acrylamide. The browning that occurs during baking or frying is also known as the Maillard reaction. The higher the temperature and the longer the baking time, the more acrylamide can form.
The Maillard reaction is a complex chemical reaction that takes place between sugars and proteins. This is also known as non-enzymatic browning, as opposed to enzymatic browning, where, for example, an apple naturally turns brown when exposed to light.
Acrylamide mainly forms in the following fried or baked foods: chips, crisps, bread, breakfast cereals, gingerbread, coffee, biscuits and waffles. The substance does not form in foods that are boiled in water or steamed.
Possible measures to reduce acrylamide levels
- As far as possible, and where compatible with the production process:
- Extend the fermentation time of the dough
- Optimise the moisture content of the dough
- Lower the temperature of the oven or fryer
- Check baking instructions for bread and pre-packaged bakery products that still need to be baked off
- Avoid excessive browning of food
A few important notes
Since 11 April 2018, Regulation 2017/2158 on risk mitigation measures and reference levels for the reduction of acrylamide levels in food has been in force.
- The reference levels are stricter for baby food, infants and young children.
- In the B2B sector, an annual analysis is mandatory for the foods to which this applies. These analyses are not mandatory in the B2C sector. However, this does not mean that no measures need to be taken to reduce acrylamide levels where possible.
How can AMNorman support you?
Our AMNorman experts specialise in the correct application of rules and regulations. They are happy to answer your questions about the risks of acrylamide and the application of Regulation 2017/2158 within your company.
