Acrylamide – EFSA launches call for recent analytical data
EFSA would like food business operators and other stakeholders to submit analytical data on acrylamide occurrence levels in foods and beverages and collected outside official controls from 2010 onwards. This information will support development of EFSA’s risk assessment on this process contaminant. Acrylamide is a chemical substance that forms in starchy foods during heat treatment, e.g. roasting, baking and frying.