The FDA this week released its nonbinding recommendations for reducing industry acrylamide in processed foods.
Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Formation occurs most commonly in plant-based foods that are fried or baked above 120 degrees Celsius such as french fries and potato chips, cookies, crackers, breakfast cereals, toasted bread, and coffee.
Since acrylamide is considered a carcinogen, the FDA offers guidance materials suggesting a range of possible approaches for reducing its levels.
The FDA recommends manufacturers be aware of acrylamide levels because knowledge of levels is essential for determining the effectiveness of reduction techniques. Predominant analytical methods include various types of mass spectrometry, which they recognize can be expensive and time-consuming and may require extensive sampling because acrylamide levels can vary significantly between identically prepared products.
Electronic or written comments regarding this guidance may be submitted at any time.
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All comments should be identified with docket number FDA–2013–D–0715 (listed in the notice of availability that publishes in the Federal Register).