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FSAI welcomes new measures to reduce acrylamide in food
The Food Safety Authority of Ireland (FSAI) has welcomed new EU Regulations that aim to reduce consumer exposure to potentially harmful acrylamide in food products.
Acrylamide is a chemical substance that naturally forms when frying, roasting or baking certain carbohydrate-rich foodstuffs at temperatures above 120°C. Food products which have been found to contain acrylamide include; French fries, potato crisps, crackers, breads, biscuits, cookies, rusks, cereal bars, scones, cornets, wafers, crumpets, gingerbread, breakfast cereals (excluding porridge), coffee and coffee substitutes.
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