Acrylamide Triggers New Food Safety Legislation

Acrylamide is a chemical substance produced when starch is overheated to cause a reaction between amino acids and sugars. It occurs when foods with high starch content such as potatoes, root vegetables or bread, crisps, cakes, biscuits and cereals, are cooked at high temperatures during the frying, roasting or baking process. Acrylamide is not added to food, it is a natural by-product of cooking processes, and has always been present in these types of foods. Recent scientific tests have led to acrylamide being classified as a ‘probable carcinogen’....
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