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:
Roasted and instant coffee
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
- Required sample quantity
- 200 g or 200 ml
- Typical turnaround time
- 3 weeks after receiving the samples
- Quality system
- Accredited test method
- Device types