Targeted solutions to reduce acrylamide
Brenntag F&N experts describe the clean label formulations developed in the FA&DC of Padua reducing acrylamide in bakery products.
Acrylamide is a molecule naturally occurring in starch-based foods (chips, French fries, bread, biscuits and coffee) during high temperatures cooking. Acrylamide is formed from sugars and amino acids, especially from asparagine, it is present in many foods and originates from the "Maillard reaction", the process that gives food its typical "toasted" appearance and flavor.
Acrylamide is a genotoxic and carcinogenic substance. In 2015 EFSA stated that although a safe amount does not exist, it is possible to establish a quantity with negligible effects.
Supervising and avoiding acrylamide development in cooking is possible. To do this, it is necessary to follow some precautions regarding times, cooking methods and raw materials choice.
The obligations and limits of acrylamide in food - Regulation (EU) 2158/2017
The Regulation distinguishes three types of companies with different control obligations, i.e. food sector operators who:
- produce and market food products.
- produce food, retail and / or directly supply local retail establishments only.
- produce food, carry out retail activities and / or directly supply only local retail establishments, and operate in facilities under direct control and under a brand or business license, as part or franchise of a 'larger interconnected company and according to the instructions of the food business operator that centrally supplies the products.
Food companies of the type referred to in points 1 and 3 must adopt measures to mitigate the levels of acrylamide and activate sampling and laboratory analysis methods to check the acrylamide limits of the food produced. Type 2 companies must adopt measures to mitigate the levels of acrylamide as reported in the annexes of the law, qualifying raw materials and suppliers, operating with suitable procedures and checking on-site the indicators of the presence of high quantities of acrylamide. All must adopt in the self-control manual, HACCP manual, their own prevention plan, procedures for attenuation of acrylamide levels and / or sampling for laboratory analysis of acrylamide. For more information, see the regulation itself.
We’ve got you covered
“Brenntag Food & Nutrition develops new applications and food ingredients solutions according to market trends and customers’ needs, selecting the right ingredients for quality foods, always looking for the healthier options. Every formulation is fully customizable according to client’s production needs, flavoring profiles, or local taste. Our daily challenge is supporting at best our clients in order to develop healthy, sustainable solutions which are also innovative and differentiating”, explains Nadia D’Incecco, Commercial Director Brenntag F&N Italy.
Get in contact for an innovative solution
Contact us and get the most out of your bakery products through the right enzyme systems. Get in touch with the Italian Brenntag F&N team to discover what our solutions and application knowledge in bakery and sweet formulations can mean for your new product development.