Acrylamide testing in food

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Acrylamide is a chemical formed by the Maillard reaction (Maillard reaction products are also responsible for many colour and flavour attributes associated with foods) typically in products with high carbohydrate contents (e.g. biscuits, potato crisps and chips). It has been shown to be carcinogenic and genotoxic, however evidence from human studies that dietary exposure to acrylamide causes cancer is currently limited and inconclusive.

Although the degree of hazard posed by acrylamide has not been quantified, the food industry and regulatory authorities consider it prudent to reduce its formation wherever possible. Food Drink Europe has provided guidance as to how acrylamide formation in the most significant foods can be mitigated without compromising product safety or quality.

We have been helping companies who are looking at ways to reduce the levels of acrylamide in their products. As well as helping companies to establish best practice in acrylamide formation, we also provide advice on its implications for a company’s food safety management system and perform testing using an UKAS accredited method based on liquid chromatography- tandem mass spectrometry (LC-MS/MS) to enable companies to validate and verify their acrylamide mitigation systems.

Listen to our podcast on mitigating acrylamide formation in food