Manufacturing instructions for food entrepreneurs who produce French fries, bread, and fine baked goods
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This page was translated from German using artificial intelligence. The translation may contain errors or inaccuracies. In case of doubt, the German original version prevails.
Acrylamide is formed during heating, such as frying, deep-frying, baking, grilling sugar- and starch-rich foods, and roasting coffee beans. It can cause cancer, as animal studies have shown. Therefore, since April 11, 2018, Regulation (EU) 2017/2158i has been in effect. Food entrepreneurs who produce items like French fries, chips, bread, or coffee must ensure that acrylamide levels remain below the guideline values established in the regulation.
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Information sheet - Minimization measures for reducing the acrylamide content in foods
