The EU has introduced new regulations aimed at reducing consumer exposure to potentially harmful acrylamide in food products. Acrylamide is a chemical substance that naturally forms when frying, roasting or baking certain carbohydrate-rich foodstuffs at temperatures above 120°C. Food products which have been found to contain acrylamide include French fries, potato crisps, crackers, breads, biscuits, … Continue reading New EU Regulations Aim to Reduce Acrylamide in Foods