This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Meeting requirements to mitigate acrylamide formation

04 December 2017

Under new EU legislation, which will apply from April 2018, food businesses in the UK will be required to implement practical steps to manage acrylamide within their food safety management systems. 

The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods. The Food Standards Agency (FSA) and Food Standards Scotland are working with key stakeholders to develop simple guidance which will help industry comply with new rules.  Guidelines to aid understanding of the enforcement of the legislation will also be available in the New Year.

Acrylamide forms naturally during high temperature cooking and processing, such as frying, roasting and baking, particularly in potato-based products and cereal-based products. It is not possible to eliminate acrylamide from foods, but actions can be taken to try and ensure that levels are as low as reasonably achievable.

The FSA has been undertaking surveillance on acrylamide levels in food products since 2007. The latest surveillance report can be found on the Survey of acrylamide and furan in UK retail products page.

For further information on the new Legislation on acrylamide mitigation in food page click here


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image What role does refrigeration play in the supply chain?

Controlling the temperature of food across the whole supply chain is vital to extend shelf life. But how much can be gained by food manufacturers through careful monitoring at all process stages?Full Story...

Article image Slicing solutions to help you cut back

Suzanne Gill looks at a variety of cutting technologies which can help food companies to make savings – in waste, product give-away, and energy. Full Story...

Isolating tiled floor covers fire-damaged slab

World’s fastest bagmaker?

Energy from whisky

http://www.fponthenet.net/whitepapers.aspx?ShopItemID=1227https://www.siemens.com/uk/en/home/products/software/mindsphere/mindsphere-white-paper.html