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FDA issues guidance on reducing acrylamide

from Food Processing

With many sectors of the food industry already taking steps to reduce acrylamide levels, the Food and Drug Administration issued final guidance in March for growers, manufacturers and food service operators on reducing acrylamide in certain foods. To provide a bit of background on acrylamide and why it is of concern: In 2002, scientists discovered that acrylamide was present in a variety of heated foods. more

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