Call for data: Acrylamide in food

FSS and the FSA are requesting data on the levels of acrylamide in food.

This call for data will be of most interest to:

• Industry trade associations
• Food Business Organisations
• researchers and academia

Purpose of the call for data

As part of our evidence gathering to inform policy on acrylamide, we are asking for occurrence data. The data will be used to inform a risk assessment as part of our risk analysis process.

We will use the data to compare occurrence levels with benchmark levels and to find out how acrylamide levels can be controlled. Where possible will be looking at trends over time and analysing in more detail the signals from our latest survey. We will assess the impact of mitigation measures to reduce acrylamide.

We need data that reflects the true reality of acrylamide levels in order that any regulatory measures reflect the true situation on the ground and are proportional and achievable.

Acrylamide is not deliberately added to foods – it is a natural by-product of the cooking process and has always been present in our food. For example, Acrylamide is formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C).

Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. We recommend that the amount of acrylamide we all consume is reduced, as a precaution.

How to respond

Data can be sent to us either by using the FSA template or in the format submitted to EFSA. To provide your data, complete the spreadsheet template and email it to fsacallsforevidence@food.gov.uk with a distinguishable file name e.g. “acrylamide.”

We are also asking for information on the use of strategies to limit acrylamide formation and this will be collected using an online survey, linked below.

Data template and guidance

Read the guidance on completing the spreadsheet . It is essential that all mandatory fields are completed.

Details of call for data

We welcome data for all food categories where acrylamide may form.

We are seeking data that is representative of the levels found in a range of products, including non-detects and high values.

Data collected will be published as aggregated data and not attributed to an individual, business, trade body or organisation.

Because acrylamide has benchmark levels that are not legal maxima, there is no need to consider whether the level is compliant when submitting data. Therefore, for column AO of the spreadsheet please choose code JO29A “result not evaluated” in all cases.

In addition to collecting occurrence data using the spreadsheet mentioned above, we would also like to gather information on ways to reduce the formation of acrylamide in processing and any challenges with those via this survey.

Deadline for responses

The deadline for submission is 30th November 2025 (30.11.25).

This is an FSS/FSA data call, and any data submitted will be available to FSS and FSA and used in the risk analysis process for acrylamide.

If you are unable to meet this deadline for submission, please do contact us to advise when the information will be available.

For information on how FSS handles your personal data, please refer to the FSS privacy notice (Opens in a new window). 

For information on how the FSA handles your personal data, please refer to the FSA privacy notice.