Food Standard Regulators Turn Up Heat on Acrylamide Threat

Potato Products

The company plans to apply its yeast technology to reduce the formation of acrylamide during potato processing. These products present more of a challenge, but preliminary testing results have been favorable. “Our results in other areas provide strong support that industrial potato-processing protocols will be able to benefit from our Acryleast technology,” said John Husnik, PhD, chief technology and innovations officer and a senior scientist with Functional Technologies.

Government Regulations on the Horizon?

While no regulatory authorities around the world have limited acrylamide content in food, some food safety authorities have stated their wish to see levels reduced and exposure minimized. As long-term epidemiological studies continue to emerge, it is becoming increasingly clear that governments want this issue resolved.

Industry observers know the risks involved in delay. As Martin Turton of the member services division of the U.K. Food and Drink Federation told British Baker magazine this past February, “FDF members are acting on acrylamide, but the specter of regulation hangs over the industry.”

Clearly, industry leaders are focused on finding viable solutions to offset any risk to brand equity and revenue associated with acrylamide.

With continued rumblings from the regulators to reduce levels in advance of setting specific guidance levels for reduction, an effective, seamless solution would be very timely. Thankfully, 10 years after the acrylamide food contamination challenge first surfaced, a yeast-based solution appears to be at hand. And, with the heat rapidly being turned up on the acrylamide issue, the Acryleast technology comes just in the nick of time.

Steve Campbell writes for and about food ingredients and technologies companies. He can be reached at [email protected].