A natural chemical, formed when starchy foods are cooked for long periods at high temperature, acrylamide has been labelled a carcinogen, with concerns that increased exposure can cause adverse effects to health. From 11th April 2018, all food business operators whose products contain acrylamide will need to abide by new EU regulations, which establish benchmark levels and mitigation measures for acrylamide in food. Jaap van den Berg, marketing manager at DSM, explains why acrylamide poses a health concern and how businesses can comply with the new rules.
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