• Business guidance

Acrylamide in food guidelines

Guidelines for local authorities about acrylamide in food

Content: Business guidance

Published by:

  • Food Standards Scotland

What is acrylamide?

Acrylamide is a chemical substance formed by a reaction between amino acids and sugars, typically in foods with high starch content, when cooked at high temperatures such as in frying, roasting, toasting and baking. Acrylamide is considered to be a chemical hazard in the food chain and a probable genotoxic carcinogen in humans. 

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