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Exploiting Processing Factors to Reduce Acrylamide in Cereal-Based Foods

Institutions
RHM Technology, Ltd
Brewing Research International
Start date
2003
End date
2005
Objective
The overall aim of the project is to deliver recommendations on how to achieve minimal acrylamide levels in commercial and domestically prepared cereal-based foods and drink. The study consists of four main objectives:

extension of analytical methods for acrylamide and potential precursors in foods the relationship between key precursors in the raw materials and acrylamide levels formed in foods the relationship between processing factors and acrylamide formation methods to reduce acrylamide levels in food by altering processing techniques

More information
Acrylamide is formed in starch-rich foods that have undergone cooking or processing at a high temperature. These foods include crisps, chips, bread and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people's health.

Acrylamide has been classified as a potential genotoxic carcinogen and so levels of acrylamide in food should be as low as reasonably achievable. Further investigation of the relationship between acrylamide and processing techniques could lead to the development of methods of reducing acrylamide in cereal products.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
C03032/C03036
Categories
Mycotoxins
Sanitation and Quality Standards