FoodDrinkEurope has updated its Acrylamide Toolbox taking into account latest scientific and technological developments. It describes measures for the minimization of acrylamide formation during production processes.


The new edition makes a distinction because between potato-based snacks and French fries due to different processing and mitigation results. An own chapter is dedicated to coffee and coffee substitutes now. The Section about analysis and sampling has been re-worked and requirements for the methods used have been implemented among other editorial refinements.


AGROLABGROUP was a pioneer setting up a robust LC MS/MS method for the sensitive detection and quantification of acrylamide in all types of food (and feed.) in Europe. We are open to share our expertise with you. Please ask for an individual offer.


Author: Dr. Frank Mörsberger