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acrylamide

Go ahead, bend your elbows for that morning fix: Coffee’s OK

Java enthusiasts can brew in peace as new research shows that the presence of acrylamide, a known carcinogenic chemical, in nine of the top selling coffee brands is undetectable. The Clean Label Project – a national nonprofit focused on health and transparency in labeling – completed analysis of the research this month, finding that many other foods contain significantly higher levels of acrylamide than does coffee. The 2018… Continue Reading

UK prepares to comply with Europe’s new acrylamide rules

Food businesses in Europe must take “practical steps” to manage acrylamide within their food safety management systems beginning in April. New European Union legislation describes “practical measures” food businesses must take to mitigate acrylamide formation in a range of foods. Acrylamide is a chemical that may form in some starchy foods during high-temperature cooking, such as… Continue Reading

EU to set acrylamide benchmarks in 2018: Don’t burn the toast

The European Union and the United States are taking different approaches to a fairly recently discovered chemical that’s been in food as long as men and women have been cooking with fire. By 2018, Europe will likely be enforcing mandatory limits on acrylamide in food. In 2016 the U.S. Food and Drug Administration came out with non-binding… Continue Reading

FDA Offers Industry Guidance on Acrylamide in Food

The U.S. Food and Drug Administration on Thursday issued draft guidance for industry on how to reduce levels of acrylamide in certain foods to help mitigate potential human health risks. Acrylamide forms from a chemical reaction that occurs when food is cooked at high temperatures – fried, roasted or baked – and mainly occurs in potato… Continue Reading

“Secret” Yeast Additive Gets GRAS Approval

Acrylamide-preventing yeast strains might not sound like something worth celebrating, but do not tell that to the folks at Functional Technologies Corp. Acrylamide is a known lethal neurotoxin that sometimes occurs in cooked starchy foods, which causes some concerns about carcinogenicity of those foods. The Canadian firm’s recent experience shows how an important public safety… Continue Reading

Panel: Acrylamide in Food Unlikely to Pose Health Risk

Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel organized by the International Food Information Council (IFIC) for a press web presentation on Thursday. Since its discovery in cooked food in 2002, acrylamide has… Continue Reading

EFSA Finds Little Success in Lowering Acrylamide

A report published last week by the European Food Safety Authority (EFSA) has found limited success in efforts to encourage voluntary food industry reductions of acrylamide in processed food products. The annual report followed the collection of three years’ worth of data beginning in 2007, when the European Commission first started asking member states to monitor… Continue Reading

What’s Cooking? Acrylamide

With last week’s release of the 2010 Dietary Guidelines for Americans, there was an increase in attention on healthy eating.  The same may be true about the upcoming release of the National Toxicology Program (NTP) report on acrylamide and health.  The only difference is that most people don’t know much about acrylamide because we didn’t… Continue Reading