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FDA Issues Final Guidance Outlining Ways to Reduce Acrylamide in Certain Foods

Wednesday, March 16, 2016

(North American Meat Institute)

The Food and Drug Administration (FDA) issued final guidance to the food industry detailing steps growers, manufacturers and food service operators can take to reduce levels of acrylamide in certain foods. Acrylamide is a chemical that may form in certain foods during high-temperature cooking, such as frying, roasting and baking. FDA’s guidance instructs companies to identify the levels of acrylamide in the foods they produce and consider adopting approaches, if feasible, that reduce acrylamide in their products. The guidance, which is non-binding, focuses specifically on raw materials, processing practices and ingredients pertaining to potato-based foods, cereal-based foods and coffee.

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