The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have put out a call for data on the presence of acrylamide in food to better understand the health risks of dietary exposure and support policymaking decisions.
Despite a lack of scientific support to justify a carcinogenic risk determination, hundreds of companies have been sued under California's Prop 65 for failing to provide a "clear and reasonable" warning on food products containing acrylamide.
Consumer watchdog group Safe Food Advocacy Europe (SAFE) recently published a position paper calling upon the European Food Safety Authority (EFSA) to set legally binding limits for contaminant acrylamide in foods.
Acryleast™ Pro, an advanced iteration of Kerry’s acrylamide-reducing, non-genetically modified (GMO) yeast, is twice as effective in reducing acrylamide at lower doses than the original product.
Renaissance’s non-GMO acrylamide-reducing yeast is a proven, commercially available, clean-label ingredient that reduces the formation of the carcinogen acrylamide in many common cooked foods.
Acrylamide—a food contaminant—is pervasive in the food supply, found in literally thousands of food and beverage products consumed every day worldwide. And while it may not yet be widely recognized by the public, almost every person on the planet who eats cooked or manufactured food ingests acrylamide on a regular basis.
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018.
Today, the Food Standards Agency (FSA) launched a “Go for Gold” campaign aimed at helping consumers to understand how they can minimize exposure to acrylamide when cooking at home.
