Reduction of acrylamide formation UK global policy

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Acrylamide formation in food is a problem recognised by the food industry. The imminent enforcement of EU legislation may lead to significant loss of EU markets to UK goods. Acrylamide is found in groups of commonly consumed foods including baked and fried potatoes, bread, breakfast cereals, coffee and baby food, and is a result of the Maillard reaction between free asparagine and reducing sugars present in raw ingredients, which occurs during cooking. In recent studies, the extensive contribution of acrylamide associated mutagenesis in human cancer has been identified.The Commission Regulation (EU) 2016/2158 established mitigation measures and benchmark levels for the reduction of acrylamide levels in food. It also highlighted compulsory codes of practice and forces all food businesses to monitor the levels of acrylamide in their products, keeping records of the mitigation measures they apply.To respond to the elevated levels of acrylamide in foodstuffs in the UK, this project will develop a novel test for acrylamide which will result in a faster and cheaper test than those currently available. In addition, Curtis Analytics will provide three months of free testing (**600** samples) to the most COVID-impacted food manufacturers. This will give Curtis Analytics the baseline data to be able to form acrylamide mitigation advice specific to the food type and origin. The data will also allow us to verify the novel analytical method.This project emerged as a direct result of COVID19 restrictions having a direct effect on Curtis Analytics services. The new technology would allow Curtis Analytics to keep providing services independently of other larger institutions should the UK enter further COVID19 restrictions.This project will result in a novel method for acrylamide testing which will then be subject to UKAS ISO-accreditation, giving our clients confidence in the services we provide.