No one knew acrylamide even existed until it was discovered in 2002. It’s been around close to forever, though. Awareness of the chemical raised a problem. It is “reasonably anticipated to be a human carcinogen,”
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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
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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
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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.
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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The U.S. Food and Drug Administration on Thursday issued draft guidance for industry on how to reduce levels of acrylamide in certain foods to help mitigate potential human health risks.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
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“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,
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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
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
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)
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Concern Regarding Acrylamide In Food
Acrylamide is a chemical compound used to make polyacrylamide materials. Polyacrylamide is used to remove particles and impurities in drinking water. Acrylamide is also produced in some foods cooked at high temperatures.
It is unclear
FDA Extends Comment Period on Acrylamide
The U.S. Food and Drug Administration (FDA) is extending the comment period for the agency’s notice requesting comments, scientific data, and information on acrylamide in food to January 25, 2010.
In August, the Federal Register