Acrylamide

Acrylamide is a chemical created when some foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

Food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation which will apply from April 2018.

For further information please visit the Food Standards Agency.