Acrylamide evaluations in EU and USA – FDA Final Guidance on reduction in certain foods

Posted on by Cesare Varallo

On 4 June 2015, the European Food Safety Authority (EFSA) published its first full risk assessment of acrylamide in food. Experts from EFSA’s Panel on Contaminants in the Food Chain (CONTAM) reconfirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Evidence from animal studies … Continue reading Acrylamide evaluations in EU and USA – FDA Final Guidance on reduction in certain foods

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EFSA aims to complete full risk assessment opinion on acrylamide in mid-2014

Posted on by Cesare Varallo

Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. It forms from sugars and an amino acid that are naturally present in food. Acrylamide has been found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in … Continue reading EFSA aims to complete full risk assessment opinion on acrylamide in mid-2014