date:Mar 07, 2019
d upon best practice guidelines developed by the food industry to mitigate acrylamide formation in a range of foods.
Since the 2018 acrylamide regulation came into force in Europe, food manufacturers, fast-food chains and restaurants must ensure acrylamide levels in their products remain below indicative benchmarks set in the law. For instance, techniques to reduce acrylamide in potato-based products include using potato varieties less likely to develop acrylamide, storing them properly and fr