Controls on chemicals in food

Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:

• potatoes, chips and crisps
• cereals and similar products
• bread, biscuits and other baked foods

Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.

How does acrylamide form

Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.

Acrylamide and potential health risks

Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.

Managing acrylamide in food industry

If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:

• understand acrylamide risks
• apply relevant mitigation steps
• monitor levels via sampling where needed
• keep records

Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:

• choosing low-sugar raw materials, such as certain potato varieties
• following guidance on cooking times and temperatures to avoid over-browning
• reviewing recipes and processes to meet acrylamide rules
• adding asparaginase enzyme to reduce acrylamide formation
• training staff on temperature, time and colour controls

There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level). 

Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.