acrylamide
European biscuits under scrutiny: a quarter exceed acrylamide limit
• The choice of ingredients – especially the type of flour, sweeteners and additives rich in asparagine – strongly influences the levels of acrylamide in biscuits. A study conducted by the University of Porto, published on 25...
IBA's expertise allows the determination of the level of acrylamide in bakery products
Acrylamide (AA) is a chemical process contaminant, which is formed when food products are subjected to the technological processes of frying or baking, at temperatures higher than 120°C. Consumed in quantities...
EXPERTAL – Support, through research, for obtaining safer, nutritionally optimized food products
Private companies in the agri-food sector have the opportunity to benefit from the results of specific research to obtain qualitatively improved products or new technologies, to develop laboratory analytical methods, to...
Acrylamide reduction, a challenge for the food industry
The new regulation of the European Commission establishes reference values of acrylamide for several categories of products that will affect the bakery and snacks sector. EC Regulation 2017/2158, of November 20, 2017,...
Measures to reduce acrylamide levels in food products
• Starting from April 11, 2018, operators in the food industry will have to adhere to the new measures to reduce the reference levels for reducing the presence of acrylamide in food products. It's about...