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.