Acrylamide in cereal products: progress and prospects

COST Action Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) is organising its second conference, to which several experts are invited.

Acrylamide is a toxic processing contaminant that forms during both industrial food processing and home cooking. It is classed as a probable human carcinogen and can affect the nervous system and fertility at high doses. Baked cereal products are a major source of exposure for consumers, along with fried and roasted potatoes, including crisps (chips) and French fries, and coffee. The current EU Regulation on acrylamide (Regulation (EU) 2017/2158) requires all food businesses to monitor the levels of acrylamide in their products, sets out compulsory mitigation measures and establishes Benchmark Levels for a range of food types. This year, the European Commission is expected go further with the setting of Maximum Levels, above which it would be illegal to sell a product, increasing the pressure on food businesses and potentially threatening the availability of some foods. Acrylamide forms from free (soluble, non-protein) asparagine and reducing sugars (principally glucose, fructose and maltose) during frying, baking, roasting and toasting. For years, the whole cereal supply chain has been engaged in reducing acrylamide formation in cereal products, developing genetic and agricultural solutions, optimising processes, implementing quality control measures and establishing guidelines. The progress that has been made and the prospects for further improvement will be covered in this conference.

Abstracts for oral or poster presentations can be submitted until 15 April. Early career professionals and PhD students are encouraged to apply. Abstract submission info here.

Conference website.
Registration deadline: 1 May
Event date and location: 3-4 June, Palermo, Italy

Contacts: [email protected], [email protected]