Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting and also industrial processing at +120°C and low moisture). It mainly forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. The chemical process that causes this is known as the Maillard Reaction; it also ‘browns’ food and affects its taste.
EFSA explains risk assessment: Acrylamide in food
4 June 2015