Irish food authority welcomes new norm for acrylamide in food products

The Food Safety Authority of Ireland (FSAI) has welcomed the new European (EU) Regulation to reduce acrylamide in food products.

Acrylamide is a chemical substance that occurs naturally during frying, roasting or baking certain carbohydrate-rich food products at temperatures above 120°C.

This substance is generally commonly found in food products such as French fries, potato crisps, crackers, bread, biscuits, cookies, rusks, cereal bars, coffee, and coffee substitutes.

According to FSAI, acrylamide has carcinogenic and genotoxic (DNA-damaging) potential, posing health risk concerns.

FSAI chief executive Pamela Byrne said: “We urge consumers to be aware of some simple steps to avoid exposure.

It is known that this chemical does not occur in boiled foods so consumers should consider boiling foods as part of maintaining an overall healthy balanced diet to reduce any risks.

“If consumers are frying, roasting, toasting or baking starchy foods, then they should ensure to avoid burning and cook food to a light golden colour, whilst always following the cooking instructions on the label.”

The Irish food authority also noted that the research indicates that more acrylamide is formed at higher temperatures and longer cooking times.

With newly published Commission Regulation (EU) 2017/2158, the authorities have established mitigation measures and benchmark levels that should be implemented by food businesses in their food safety management strategies and procedures.

The mitigation measures will be effective from 11 April and primarily focuses on the areas such as selection of ingredients, transportation, as well as storage of ingredients and the final product.

As per the new regulation, food business establishments should also present choice of recipes, cooking methods and information to consumers, which will be monitored by the Health and Safety Executive (HSE) under service contract to the FSAI.