Acrylamide is a substance that naturally forms during high-temperature cooking of certain foods such as baked goods, potato products, and even coffee. The European Food Safety Authority (EFSA) has identified acrylamide as a carcinogen, meaning it has the potential to increase the risk of cancer in humans. In the UK and EU, regulations exist to protect consumers by controlling the amount of acrylamide present in foods in the European market. In this webinar, we’ll delve into the applicable regulations, testing, and how to reduce acrylamide formation.

Complete the form below to watch the webinar and learn about:

  • Acrylamide and its formation in food products
  • The potential health risks associated with acrylamide consumption
  • Key differences and similarities between EU and UK regulations
  • Acrylamide test methods
  • Threshold/maximum levels and compliance
  • Strategies to mitigate acrylamide levels in your products