The US food and Drug Administration (FDA) has published final industry guidance to help growers, manufacturers and foodservice operators reduce levels of the potentially carcinogenic processing contaminant acrylamide in certain foods.
The new guidance includes nonbinding recommendations for food businesses to be aware of potential acrylamide concentrations in their products and to consider a range of possible approaches to reducing levels if necessary. However, specific recommended approaches are not identified and there is no maximum recommended or action level for acrylamide in foods.
The areas covered by the FDA guidance are raw materials, ingredients and processing practices, while the main food groups considered are fried potato-based foods, baked and toasted cereal products and coffee, all of which may contain contribute to acrylamide exposure in the diet.
The full final guidance document can be downloaded from the FDA website as a PDF here.