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…

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…

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.

Reduced acrylamide levels can be achieved by making light golden the target color for many foods, from fries to…

The U.S. Food and Drug Administration on Thursday issued draft guidance for industry on how to reduce levels of acrylamide in certain foods to help mitigate potential human health risks.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…

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…

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 …

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 …

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…

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 how or why acrylamide forms when food is cooked at high temperatures.
Levels of the substance increase when carbohydrates and …

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 published a notice with a 90-day comment period to gain more data and input on acrylamide in food, an issue …