Health/Nutrition/Food Safety, Processing, fries, chips

FDA issues acrylamide guidance

Don’t burn those french fries. And keep those cookies light brown. Those are two messages from the Food and Drug Administration’s final guidance on how to reduce levels of acrylamide in food. The chemical has been classified as a probable human carcinogen by the International Agency for Research on Cancer. And the United States’ National Toxicology Program says it is “reasonably anticipated to be a human carcinogen.” The focus since then has mostly been on potato products such as french fries and potato chips, but the guidance also includes a section on cookies, crackers, breakfast cereals, and toasted bread. Acrylamide also is found in coffee. The Frozen Potato Products Institute, which had said in comments on the draft guidance that there should be no specific limit, released a statement saying its member companies “continue to research strategies and deploy techniques to further reduce the formation of acrylamide in their products.” FPPI Vice President of Regulatory and Technical Affairs Sanjay Gummalla said “We are referring to a number of formulation, pre-process and process strategies that may be (used) by food manufacturers to mitigate acrylamide formation such as: using novel coatings, temperature control of frying and baking, using appropriate potato varieties, avoiding cold temperatures during transport and storage, etc.” More

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