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Acrylamide Levels in Food Largely Unchanged States EFSA’s Latest Report
date:Oct 24, 2012
ion per food category were submitted. In terms of the results, there were downward trends in acrylamide levels in the category processed cereal-based foods for infants and young children and the sub-categories non-potato based savoury snacks and biscuits and rusks for infants and young children. On the other hand, there were rises in the coffee and coffee substitutes category and in the sub-categories crisp bread, instant coffee and French fries from fresh potatoes though for the latter this was

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