What is acrylamide?

Acrylamide (2-propenamide) was detected in 2002 by a Swedish research group in various starchy, heat-treated foods such as chips and crisps. It has since been established that acrylamide can be formed from asparagine and reducing sugars such as glucose and fructose during thermal processes (baking, roasting, frying and deep-frying). Acrylamide has been shown to be carcinogenic in animal experiments. In 2015, the European Food Safety Authority confirmed that acrylamide in food increases the risk of cancer for consumers of all age groups.

Key services

• Comprehensive analysis of acrylamide in all relevant food matrices using 2D-LC-MS/MS
• Low limit of quantification (LOQ) down to 5 µg/kg for sensitive product categories
• Fast turnaround times and reliable reporting
• Support in sampling strategies and process optimisation
• Comparing analytical results against reference levels for various food categories
• Multilingual reporting and international logistics support

_{The analyses are carried out by laboratories within the broader Eurofins network.}

Additional services

Beyond standard testing, we offer a range of complementary services to support your acrylamide management strategy:

• Process validation and optimisation to reduce acrylamide formation
• Raw material screening to identify high-risk ingredients
• Expert consultation for mitigation strategies and recipe adjustments
• Shelf-life studies to monitor acrylamide development over time
• Training and workshops for your quality and R&D teams
• Customised research projects in collaboration with our scientific experts
• Preparation kitchen services for realistic simulation of cooking processes

Your Competence Centre for organic contaminants

The analyses are carried out at the Centre of Excellence for Organic Contaminants within the Eurofins network. It was one of the first laboratories to establish testing methods for acrylamide in all relevant food matrices after it was first detected in French fries and potato crisps by a Swedish working group in 2002. Ever since, our experts at the Competence Centre for organic contaminants have engaged themselves in the analysis of acrylamide and established efficient and reliable LC-MS/MS methods to analyse all relevant food groups.

Through our memberships in technical commitees for process contaminants of various institutes for standardisation (DIN, CEN) as well as our participation in numerous events by European agencies and institutions (EFSA, European Commission etc.), we maintain a constant presence in international debates on acrylamide.