FDA has issued a final guidance detailing how growers, manufacturers, and food service operators can reduce acrylamide levels in certain foods.
Acrylamide is a chemical that can form in some foods during certain types of high-temperature cooking. Reducing acrylamide levels in foods may mitigate potential human health risks from exposure to acrylamide. The FDA guidance suggests a range of possible approaches to reducing acrylamide levels but is not intended to identify specific recommended approaches. Specifically, the guidance focuses on raw materials, processing and ingredients related to cereal-based foods, potato-based foods and coffee.