The FoodDrinkEurope Acrylamide Toolbox has been successful in helping food companies identify the best ways to reduce Acrylamide in their products. FoodDrinkEurope has now updated the existing Toolbox to include the latest scientific research and feedback from food operators.
Key updates include:
•A restructuring of the Toolbox around the three main ingredient types commonly associated with the risk of higher Acrylamide formation, namely: potatoes, cereals and coffee.
•’Baby biscuits, infant cereals and baby foods other than cereal based foods’ now constitutes a separate category in the Acrylamide Toolbox.
•Clearer alignment with the Codex Alimentarius Code of Practice for the reduction of Acrylamide in Foods (CAC/RCP 67-2009), ensuring global alignment for food operators.
•The latest in scientific publications and updates on specific projects.
•A revised ‘Summary’ section which better describes the new structure of the Toolbox by Product Category as opposed to Toolbox Parameter.
•Improvements in the section on ‘Methods of Analysis and Sampling’ to better describe issues surrounding the measurement of uncertainty and to describe CEN standardisation work* on methods of analysis for Acrylamide in certain foodstuffs; and, finally,
•Text on the ALARA (‘as low as reasonably achievable’) concept.
The Acrylamide Toolbox is updated on a continuous basis as the science progresses and will be promoted to food and drink manufacturers at European and national level. The latest edition is available to download below.
For more information read FoodDrinkEurope's Acrylamide Toolbox press release here.
Read related EU Commission information on Acrylamide here.