Acrylamide content

Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, and roasting. According to the scientific opinion of the European Food Safety Authority (EFSA), acrylamide exposure might increase the risk of developing cancer, making it a potential carcinogen. According to Commission Regulation (EU) 2017/2158, products that potentially require acrylamide testing include: • Potato crisps • Soft bread • Roasted and instant coffee • Breakfast cereals • Biscuits, wafers, and crackers • Cereal-based foods intended for small children Depending on the product, acrylamide content should not exceed 40-4,000 µg/kg.

Suitable sample matrices: Food, feed, supplement products
Minimum sample amount: 200 g or 200 ml
Typical turnaround time: 3 weeks after receiving the samples
Quality system: Accredited test method
Device types: LC-MS-MS
Standard: ISO 18862
Method expert: Niko Markkinen
niko.markkinen@measurlabs.com +358 50 589 2106