Analytical Testing >> Organic Contaminants >> Acrylamide

Analysis of Acrylamide

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As from April 11th 2018, food business operators are obliged to apply and control mitigation measures for acrylamide in certain foodstuffs. Regulation (EU) 2017/2158 lays down mitigation measures, requirements for sampling and testing of acrylamide as well as benchmark levels for the following foodstuffs:

  • French fries and comparable products
  • Potato crisps, snacks, crackers and comparable products from potato dough
  • Bread
  • Breakfast cereals (excluding porridge)
  • Fine bakery wares
  • Coffee
  • Coffee substitutes
  • Baby food and processed cereal based food intended for infants and young children

Testing of Acrylamide Required in your Products? Just Contact Us!

Eurofins WEJ Contaminants was one of the first labs establishing the testing of acrylamide in all relevant food matrices using LC-MS/MS. Since then, the testing of acrylamide has been developed further continuously. The portfolio also comprises the testing of acrylamide with low limit of quantification (LOQ 5 µg/kg). The performance criteria specified in Regulation (EU) 2017/2158 for the testing of acrylamide are fulfilled. For further information please read our current poster regarding the analysis of acrylamide, our product flyer "Acrylamide in Food", or contact our expert for the testing of acrylamide, Nadja Fluechter.

What is Acrylamide?

Acrylamide (2-propenamide) was first detected in 2002 by a Swedish working group in various starch-containing, thermally processed foods like French fries or potato crisps. Since then, it is commonly known that acrylamide can be developed during thermal procedures (baking, roasting, frying, deep-frying) from asparagine and reducing sugars like fructose and glucose. Acrylamide causes cancer within animal testing. In 2015, the European Food Safety Authority (EFSA) confirmed that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.

What are Mitigation Measures?

Regulation (EU) 2017/2158 defines distinct mitigation measures along the supply chain for all relevant foodstuffs. They refer to farming and selection of raw materials, storage and transport, recipes and process design. Additionally, potential applications of food additives preventing the formation of acrylamide are outlined.

 

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