§ Baroness Byfordasked Her Majesty's Government:
Whether, in the last two years, ways have been found to reduce levels of acrylamide in processed foods; and, if so, what methods have been used, and what reductions attained. [HL3996]
§ Lord WarnerThe Food Standards Agency advises that there is no evidence of a general decrease in acrylamide levels in food since the discovery of unexpected levels in April 2002. Some food processors have however identified ways of achieving reductions which are specific to their processes.
There is at present insufficient scientific information on reliable methods of consistently reducing acrylamide while maintaining the safety and nutritional quality of food. A considerable body of research is in progress on this issue. The FSA is directly funding a number of research projects which will be reported over the next year. The agency is also taking a central role in the co-ordination of European and international efforts to develop an understanding of acrylamide in food. These activities will provide information for the Joint FAO/WHO Expert Committee on Food Additives evaluation of acrylamide in 2005.