Infosheet

About this whitepaper

Some foods, such as potatoes, are heated in order to obtain a certain, desired, flavour and aroma. During the heating (>120°C) acrylamide can be formed as an unwanted by-product. In order to limit the presence of acrylamide in our food, the European Commission has elaborated a regulation providing support to food producers on how to limit the acrylamide presence in their food products.

Why should you get it?

• Learn how acrylamide can be formed during heat processing
• Discover the legislative status of this contaminant