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Understanding Food - Acrylamide

A new method is available to help companies reduce potential levels of acrylamide in products. Acrylamide can form in starchy foods which are fried, grilled or roasted - whether on an industrial scale or in the home. Government and industry are working to reduce the levels of acrylamide in foods, as a precaution: although acrylamide itself is known to be toxic, very little is known about the effect on human health of acrylamide in the diet.

The new method for detecting acrylamide uses a combination of liquid chromatography and mass spectrometry (LC-MS), to give an accurate determination of the amount present. It is being used by companies to help them understand the factors that can contribute to acrylamide formation, and to identify changes in their process which can reduce the levels of acrylamide in end products.

Contact: Martin Osborne
+44(0)1386 842022
m.osborne@campden.co.uk