Acrylamide in Food Guidance for Caterers

>>Acrylamide in Food Guidance for Caterers

Acrylamide in Food Guidance for Caterers


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Food businesses will be required to put in place specific measures to minimise acrylamide levels in certain
foods under new EU legislation that came into force on 11 April 2018.

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SKU: Management Guide Non Member Category:


What is acrylamide and why is it a problem?

Consumption of acrylamide in food increases the risk of developing cancer. Acrylamide is formed from naturally-occurring asparagine and sugars in certain foods cooked to higher than 120ºC in low moisture conditions. It forms mainly in baked or fried carbohydrate-rich foods such as cereals and potatoes. More acrylamide is produced in carbohydrate rich foods that are:

• dry
• sugary
• cooked at high temperatures

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