Acrylamide is one of the new concerns for public health of offical food agencies such as European Food Safety Agency (EFSA). Classified IARC 2A "probably carcinogenic" by the World Health Organisation (WHO), acrylamide is naturally formed in industrial and home-based food processing through the Maillard reaction, which gives food some of its "roasted' and flavour characteristics. The need to monitor and mitigate acrylamide formation becomes stronger as the regulation and consumer concerns intensify. Among key questions:
- How does acrylamide form?
- Why is it a hot topic for food industries?
- How to mitigate its formation?
- How is it regulated at European level and how to comply with recent regulatory requirements?
Join us on November 21, 2018 (11.00 am - 12.00 pm CET) and discuss with Samim Saner, our Global Scientific Director, during a free webinar. "Why is acrylamide a food safety challenge?".
(Registration closing date: November 20, 2018)