Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. When foods with high starch content such as potatoes (deep fried), root vegetables, cereal-based foods, bread and fine bakery wares (biscuits, rusks cereal bars etc), coffee (roasted & instant) and baby & young infant foods are cooked at temperatures over 120°C acrylamide typically occurs.

This contaminant is of interest as it is a suspected carcinogen.

MSS can offer technical expertise for this service and can assist the customer with sampling, matrices and data interpretation.