Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Scientists from Rothamsted Research – the longest-running agricultural research institute in the world – have used genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.
Novozymes has developed a enzymatic solution that makes it easier for bakers to handle dough and produce bread under warm and difficult climatic conditions.
Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
Irish taste and nutrition company Kerry claims clients have seen higher acrylamide reduction in crackers, biscuits and bread since launching Acryleast 6 months ago.
While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
Michael Bultel, head of Ingredients and Baking Center, Asia Pacific, for Lesaffre looks at the implications of the increasing appeal of artisanal bread in Asia Pacific.
It has been a year since the European Commission Regulation came into force on April 11 2018, obliging food business operators (FBOs) to apply acrylamide mitigation measures. Despite calls for the EU to take a tougher stance, manufacturers are stepping...
Consumer organisations are calling on the European Commission to take a tougher stance on acrylamide in food products, insisting that targets for acrylamide content should be lower.
Hong Kong’s Consumer Council has found traces of hazardous chemicals in over 50 brands of cookies, egg rolls, almond puffs and sweet pastries sold in the city.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
The major UK retail chain has told BakeryandSnacks it's blackened loaves are well within limit following criticizm by The Chartered Institute of Environmental Health (CIEH) for selling bread that could contain higher than recommended levels of acrylamide.
Ireland-based Kerry – one of the world’s largest taste and nutrition companies – hosted its second Bakery Innovation Seminar focused on the drivers of innovation in fine bakery goods, including cakes, cookies, crackers and muffins. BakeryandSnack’s Raising...
An EU vote backing the Commission's proposal to reduce acrylamide in food and drink could see mandatory mitigation action and benchmark levels in place by spring next year, with maximum levels to follow.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
The European Commission has moved to strengthen proposed new regulations on acrylamide, but the amendments are unlikely to be enough to appease campaigners.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
To improve its user friendliness, trade body FoodDrinkEurope has restructured its ‘acrylamide toolbox’ around the three main ingredient types - potatoes, cereals and coffee - that are more commonly associated with the risk of higher formation of the chemical.
Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.
Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.
Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.
Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
