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FSAI welcomes new measures to reduce acrylamide in food

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The Food Safety Authority of Ireland (FSAI) has welcomed new EU Regulations that aim to reduce consumer exposure to potentially harmful acrylamide in food products.

Acrylamide is a chemical substance that naturally forms when frying, roasting or baking certain carbohydrate-rich foodstuffs at temperatures above 120°C. Food products which have been found to contain acrylamide include; French fries, potato crisps, crackers, breads, biscuits, cookies, rusks, cereal bars, scones, cornets, wafers, crumpets, gingerbread, breakfast cereals (excluding porridge), coffee and coffee substitutes.

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