CVUA: Acrylamide in chips and other EM party snacks

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Jul 5, 2024 - Foods

CVUA: Acrylamide in chips and other EM party snacks

Acrylamide is an organic compound that forms from asparagine and sugars in foods when heated above 120 °C at low humidity. It primarily occurs in baked, roasted, or fried starchy foods, such as chips, crackers, and peanuts.

There is suspicion that acrylamide increases the risk of cancer.

Investigations by CVUA Stuttgart showed that the guideline values for acrylamide for chips, as anchored in the Regulation (EU) 2017/2158, are complied with. However, elevated levels of acrylamide were found in products such as vegetable chips and blackened olives.

Low levels of acrylamide can be found in lentil or chickpea chips or peanuts, banana chips, or nut-fruit mixes.

In our Tentamus laboratories, we regularly conduct tests for acrylamide, and your client advisers are happy to assist you if you have any questions.

Sources: https://www.cvuas.de/pub/beitrag.asp?subid=1&Thema_ID=2&ID=4005&lang=DE&Pdf=No