‘Alarming’ acrylamide levels in Italian crisps, strengthen calls for mandatory limits
Investigations conducted by Il Salvagente, a consumer Italian magazine, found seven out of the 18 tested samples had an acrylamide level above 800 micrograms per kilogram (µg/kg), exceeding benchmark levels set out by the European Union of 750 µg/kg.
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Food Labelling Services comments:
Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking.
Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018. The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods