Already have an account? Sign in.

 Remember Me | Forgot Your Password?

FDA Urges Food Industry To Help Reduce Possibility Of Acrylamide Exposure

March 10, 2016: 12:00 AM EST
The FDA’s new non-binding guidelines covering acrylamide – a suspected carcinogen produced during high-temperature cooking of some foods – urge companies to take a close look at their products and try to figure out how to reduce the amount of the chemical. The guidelines are directed at growers, manufacturers, and food service operators, offering steps to reduce acrylamide. The guidance covers raw materials, processing practices, and ingredients pertaining to potato-based foods such as French fries and potato chips; cookies, crackers, breakfast cereals, toasted bread and other cereals-based foods; and coffee. All are sources of acrylamide exposure.
"FDA Issues Final Guidance for Industry on How to Reduce Acrylamide in Certain Foods", News release, U.S. Food and Drug Administration, March 10, 2016, © U.S. FDA
Food & Nutrition
Other Food & Nutrition
Cancer & Cancer Prevention
North America
United States of America
Companies, Organizations
Legal, Legislation, Regulation, Policy
Market News
Press Release
Products & Brands
Developed by Yuri Ingultsov Software Lab.