Most companies producing ingredients and processing food are aware of the acrylamide problem and are doing everything possible to reduce the precursors for acrylamide formation at an industrial scale, but this is not a simple task. There are multiple methods for reducing acrylamide at an industrial scale from guidance regarding crop husbandry to enzymatic removal of precursors in a factory. Many of these methods are complicated and require training to undertake them (in the case of handling enzymes etc.).
As a result, many of these methods are not currently available to the domestic user. Home cooks should be assured that food producers are achieving results from their efforts to reduce acrylamide and that specialist companies such as Curtis Analytics are helping them with analyses and advice. Until such time that these mitigation methods are available to the general public, the best advice is to follow the guidelines and not to overcook your starchy foods (such as bread and potatoes).
Curtis Analytics is happy to recieve questions from the general public regarding thier acrylamide intake and what we are doing to reduce it. Please use the form below if you wish to get in touch with us.
These are the benchmark levels that food should have according to the EU Regulation on acrylamide reduction
|Food||Indicative Value 2011 (ppb)||Indicative Value 2013 (ppb)||Benchmark Level 2017 (ppb)|
|Potato chips (UK crisps)||1000||1000||750|
|Soft bread (wheat)||150||80||50|
|Soft bread (other)|
|Breakfast cereals: bran products, whole grain cereals, gun puffed grain||400||400||300|
|Breakfast cereals: wheat and rye based||300||300|
|Breakfast cereals: maize, oat, spelt, barley and rice based||200||150|
|Cereal-based baby foods||100||50||40|
|Baby foods (not cereal based) without prunes||80||50|
|Baby foods (not cereal based) with prunes||80|
|Biscuits and rusks for infants and young children||250||150|
|Coffee substitute (cereal-based)||–||2000||500|
|Coffee substitute (chicory)||–||4000||4000|