Acrylamide mitigation in food – an update | Leatherhead Food Research

Acrylamide mitigation in food – an update

White paper discussing acrylamide in food products.

In April 2018, the European Commission released new benchmark guidelines on food acrylamide levels. These new guidelines, coupled with increasing consumer awareness of associated health risks, mean that food businesses must take steps to reduce levels of acrylamide in foods. In this white paper, June Swanston discusses why it has never been more important to understand the behaviour of acrylamide in your products.

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