Acrylamide determination

Acrylamide is a food contaminant that forms from the naturally occurring constituents of the amino acid asparagine and reducing sugars, such as glucose and fructose, when food is prepared in low-moisture conditions at temperatures above 120 °C. The risk of acrylamide contamination is highest for baked and fried carbohydrate-rich foods whose raw materials contain its precursors, such as cereals, potatoes, and coffee beans.

Commission Regulation (EU) 2017/2158 establishes mitigation measures to lower the levels of acrylamide in food and sets benchmark levels for acrylamide in different types of foodstuffs. The regulation mandates food business operators to undertake regular, risk-based sampling and analysis of acrylamide in the relevant product groups.

Products with set benchmark levels include a variety of processed potato and cereal products, coffee products, baby foods, and cereal products for infants and young children.