Europe Attempts to Set Limits on Acrylamide in Food… Again
The European Commission (EC) has drafted a new proposal on setting mandatory benchmark levels for acrylamide within the food industry.
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking. It is most commonly associated with potato chips, coffee, crispy and soft breads and other foods via cooking methods like frying, baking, roasting or otherwise browning. In June 2015, the European Food Safety Authority published its scientific opinion on acrylamide, stating that its presence in food is in fact linked to cancer in consumers of all ages.