American and European authorities issued their further guidance on acrylamide within a day of each other. The European Commission first announced the new set levels for acrylamide in the recommendation published on November 8^th. 

Companies having products above the newly established limit should investigate ways to reduce the level of acrylamide.

The current values replace the previously issued ones from 2011 and they are: 600 μg/kg for fries and 1,000 μg/kg for potato chips. The new limits are set according to research and advice by European Food Safety Authority (EFSA).

“Member States should, with the active involvement of food business operators, carry out further investigations into the production and processing methods used by food producers in cases where the level of acrylamide in a foodstuff, tested in the monitoring exercise carried out pursuant to Recommendation 2010/307/EU, exceeds the acrylamide indicative value set for the respective food category in the Annex”, the document states.

The US Food and Drug Administration (FDA) subsequently issued a new draft guide as well “for the food industry to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods”. The guidance recommends that producing companies monitor the levels of acrylamide and consider, where possible, reducing it in their products.

The effect of acrylamide on health was investigated

The document also offers possible solutions that can be applied by companies in this respect, regarding raw materials, processing practices and ingredients affecting potato-based foods, cereal-based foods and coffee.

The draft guidance is distributed for comment purposes, and observations can be submitted within 60 days, starting November 9.

Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. It forms from sugars and an amino acid that are naturally present in food. Acrylamide has been found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002.