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Reducing acrylamide exposure in food

FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide.

If you’re a food manufacturer or producer it’s important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable.

To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices.

Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business.

You can access the Acrylamide toolbox from the Food and Drink Europe website.

Factsheets on five food sectors are also available:

Benchmarks for acrylamide levels in food

There are no set levels for acrylamide for food sold in Australia and New Zealand. We are aware of the recent EU vote in favour of a European Commission proposal to reduce the presence of acrylamide in food through the establishment of benchmarks.

We are continuing to monitor the outcomes of the proposal.

More information:

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