Providing a rapid test result for asparagine (ASN) levels to replace lengthy laboratory testing, ASNInstaTest will allow food manufacturers to 1) establish levels of ASN in their product rapidly, 2) decrease ASN levels in their products by choosing the right material for the right product, or 3) amend current procedures to decrease ASN in their pre-cooked products and hence acrylamide formation in food. Furthermore, ASNInstaTest will reduce production and storage costs, and provide fast, affordable testing for primary producers. This project is a rapid response to a need identified by current industrial customers, driven by new EU regulations. The need for rapid testing arises when flour enters the factory. Currently, flour and grain are tested at-the-gate for protein content using NIR spectroscopy, but this technique is unable to measure free ASN. To comply with imminent EU regulations, every factory should provide evidence that they are testing for the presence of asparagine/acrylamide and adjusting their processes to decrease acrylamide formation in products. However, a rapid test for ASN is not currently available. ASNInstaTest will be a key tool to help mitigate or solve the acrylamide problem in food and help UK and EU companies to comply with EU Regulations.