Ten Effective Strategies to Reduce Acrylamide in Baby Food

Reducing acrylamide in baby food is crucial for ensuring the safety of infants. Here are ten strategies to achieve this:

1.         Raw Material Selection: Choose raw materials with lower levels of free asparagine and reducing sugars, such as specific varieties of potatoes, wheat, oats, rye and vegetables (;
2.         Blanching: Pre-treat vegetables like potatoes by blanching them in hot water before further processing. This helps to leach out reducing sugars and free asparagine (
3.         Enzyme Addition: Add Preventase enzyme to the food ingredients. This enzyme reduces asparagine, which is a key precursor to acrylamide formation to aspartate and ammonia ( utm_source=google&utm_medium=search_ad&utm_campaign=Acrylamide+reduction&utm_term=EU_UK_USA&utm_content=text_ad1&gclid=CjwKCAjwvIWzBhAlEiwAHHWgvcHnq-OxyvBUxvUjt5H-oPl6M1vJV93suN4A4QIUUzxgG0ne10ymbRoCrJwQAvD_BwE).
4.         Controlled Cooking Temperatures: Use lower cooking temperatures and longer cooking times to minimize acrylamide formation, as high temperatures accelerate the reaction (
5.         Moisture Control: Maintain appropriate moisture levels during processing to avoid excessive drying, which can increase acrylamide levels (
6.         pH Adjustment: Adjust the pH of the food by adding acidic ingredients such as lemon juice or citric acid. Lower pH levels can inhibit acrylamide formation (

  1. Precise Cooking Methods: Avoid methods that involve high temperatures and dry cooking, such as frying or roasting. Instead, use steaming or boiling (Home-cooking practices and acrylamide formation).

8.         Recipe Modification: Modify recipes to include ingredients less likely to form acrylamide, such as refined grains (white flour is lower on asparagine than whole grain) or alternative carbohydrates.
9.         Pre-Treatment of Grains: Soak or sprout grains with PreventAse enzyme before cooking to reduce the amount of free asparagine and reduce sugars (
10.        Monitoring and Testing: Implement rigorous monitoring and testing protocols to regularly measure acrylamide levels in baby food products and adjust processing methods accordingly (

By employing these strategies, producers can significantly reduce the acrylamide content in baby food, making it safer for infants to consume.


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Further Reading


Reducing the acrylamide-forming potential of wheat

Tanya Y. CurtisNigel G. Halford

First published: 19 August 2016

Citations: 20

Acrylamide in Food

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