FoodDrinkEurope updates Acrylamide Toolbox
FoodDrinkEurope, the trade body representing Europe’s food and drink industry, has published a numbe…FoodDrinkEurope, the trade body representing Europe’s food and drink industry, has published a number of key updates to its Acrylamide Toolbox which take into account the latest scientific and technological developments.
The FoodDrinkEurope Acrylamide Toolbox has for several years now been a resource for food and drink manufacturers worldwide that want to identify the best ways to reduce acrylamide in their products. This is the 13th update of the toolbox which has been revised on a continuous basis as the science progresses.
Some of the key updates published are as follows:
• The categorisation of tools has been adjusted to help regulators and others understand what they can expect to see implemented;
• Existing tools have been examined and categories have been adjusted as appropriate;
• Potato based products have been split into two categories in order to enhance the precision of tools; and,
• Latest scientific publications and project updates have been included.
FoodDrinkEurope says that it remains at the forefront of global efforts to mitigate acrylamide through many joint actions. In addition to publishing this updated version of the Acrylamide Toolbox, FoodDrinkEurope has also updated its Acrylamide Pamphlets, an additional resource developed for SMEs to enable them to put into practice the newest mitigation tools.
“FoodDrinkEurope’s Acrylamide Toolbox has been updated significantly in order to demonstrate the industry’s commitment to ensuring a dynamic and continuous process for acrylamide minimisation and knowledge building on mitigation options,” said Dr. Richard Stadler, chair of FoodDrinkEurope’s process contaminants expert group. “This new update now includes several new developments and commercial applications. The toolbox can be used as an industry-wide resource to mitigate acrylamide taking into consideration product recipes, process and equipment design and brand-related product characteristics”.
