CIAA – the voice of the European food and drink industry - in close collaboration with the European Commission and national authorities today made available a series of brochures identifying methods to reduce acrylamide levels in Biscuits, Crackers & Crispbreads, Bread Products, Breakfast Cereals, Fried Potato Products such as Potato Crisps and French Fries. The Acrylamide Pamphlets are targeted at SMEs and provice tools sucessfully tested on an industrial scale as well as a step-by-step approach on how to implement them.

"When acrylamide was first discovered in food in early 2002, public authorities at national and European level, scientists and industry cooperated in an open and transparent manner," stated Dr. Richard Stadler, chairman of the CIAA Process Contaminants Group. "This unique way of working together produced tangible results like the Acrylamide Pamphlets and the Acrylamide Toolbox which ensure that the foods we consume are safe."

CIAA’s Technical Acrylamide Expert Group – formed in 2003 to share research initiatives and disseminate knowledge in a fast and efficient way – first created the Acrylamide Toolbox that provides operators with various tools needed to reduce acrylamide in foods.

In a continued effort to make these tools easily implementable by SMEs throughout Europe, CIAA and the European Commission, Directorate General Health and Consumer Protection (DG-SANCO) in collaboration with national authorities developed the Acrylamide Pamphlets for five key sectors: Biscuits, Crackers & Crispbreads, Bread Products, Breakfast Cereals, Fried Potato Products such as Potato Crisps and French Fries. Individual operators can use the tools outlined in the pamphlets to adapt their unique production systems. The pamphlets are available in 20 languages on the European Commission website.

More detailed information is available to all operators in the Acrylamide Toolbox which is updated on a continuous basis as science progresses. The most recent version of the acrylamide toolbox can be viewed under the link below.

Related documents:

• A "Toolbox" for the Reduction of Acrylamide in Biscuits,Crackers & Crispbreads [EN]
• A "Toolbox" for the Reduction of Acrylamide in Bread Products [EN]
• A "Toolbox" for the Reduction of Acrylamide in Breakfast Cereals [EN]
• A "Toolbox" for the Reduction of Acrylamide in Fried Potato Products / Potato Crisps [EN]
• A "Toolbox" for the Reduction of Acrylamide in Fried Potato Products / French Fries [EN]
• The pamphlets in 20 languages on the European Commission website
• CIAA Acrylamide "Toolbox"