FDA Issues Guidance on Reducing Acrylamide

The U.S. FDA issues final guidance to help growers, manufacturers, and food service operators take steps to reduce levels of acrylamide in certain foods. Acrylamide is a chemical that may form in certain foods during high-temperature cooking, such as frying, roasting, and baking. The National Toxicology Program characterizes the substance as “reasonably anticipated to be a human carcinogen.” Guidance’s focus is on raw materials, processing practices, and ingredients pertaining to potato-based foods (such as french fries and potato chips), cereal-based foods (such as cookies, crackers, breakfast cereals, and toasted bread), and coffee—all sources of acrylamide exposure.