Testing for Acrylamide Levels
24 January 2017
Addressing any concerns following the recent reports of potential carcinogenic acrylamide levels in starchy foods heated to a high temperature, James Hutton Limited can provide testing using state of the art techniques to measure acrylamide to any level, in any consumable material.
The test offers a fast turnaround and will provide reassurance for any producer, manufacturer or customer of food or drink products generated using or requiring high temperatures by indicating the presence, level, or absence of acrylamide in order to satisfy product safety audits, or to suggest a redirection of manufacturing processes.
Tests can be carried out on any form of sample, provided a full history is given. According to the Food Standards Agency, acrylamide is found in wide range of foods including roasted potatoes and root vegetables, chips, crisps, toast, cakes, biscuits, cereals and coffee.
Testing is supplied by scientists at the James Hutton Institute, Dundee, which is a world-renowned facility for potato breeding and science. Scientists at the Institute are also conducting research into reducing acrylamide levels in foods, specifically in potatoes.
For further information, please contact us