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Acrylamide is a dangerous compound found in everyday food. It is neurotoxic and potentially carcinogenic. EU had advised all food manufacturers to reduce the levels in food, and they have indicative, benchmark levels that are considered acceptable for the food we consume. 

For the general public Food Standard Agency recommended that cooking at home to be considered as follows: 

How to reduce acrylamide at home

To reduce your consumption of acrylamide when preparing food at home, we advise you should:

  • aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods
  • follow the cooking instructions on the pack when cooking packaged foods like chips and roast potatoes
  • eat a healthy, balanced diet and get your 5 A Day (Opens in a new window) to help reduce your risk of cancer

You also need to make sure that you don’t store raw potatoes in the fridge if you intend to cook them at high temperatures, such as by roasting or frying. This is because keeping raw potatoes in the fridge can lead to the formation of more free sugars in the potatoes. This process is sometimes called ‘cold sweetening’.

Cold sweetening can increase overall acrylamide levels, especially if the potatoes are then fried, roasted or baked. Raw potatoes should be stored in a dark, cool place at temperatures above 6°C.

 

Asparagine reducing agents

 

Additional to this recommendation we offer analytical service to measure

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Price and concentration for home use of asparagine reducing enzyme

          

 

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