Guidance available on reducing acrylamide levels

In an attempt to help food manufacturers reduce acrylamide levels in certain foods, the US Food and Drug Administration (FDA) has issued draft guidance on the topic.

The guidance aims to help all companies - especially smaller ones with fewer resources - reduce acrylamide in products susceptible to its formation.

The FDA recommends that companies be aware of acrylamide levels in their products and suggests they consider adopting approaches to reduce acrylamide levels. The draft guidance also offers a range of possible approaches that growers, manufacturers and food service operators can take to help reduce acrylamide levels.

The draft guidance, which is non-binding, covers raw materials, processing practices and ingredients affecting potato-based foods (such as French fries and potato chips), cereal-based foods (such as cookies, crackers, breakfast cereals and toasted bread) and coffee, each of which is a significant source of acrylamide exposure.

Acrylamide is a chemical that can form in foods during high-temperature cooking like frying, roasting and baking. The National Toxicology Program has categorised acrylamide as “reasonably anticipated to be a human carcinogen”.

The FDA draft guidance on acrylamide is available here.