Acrylamide dosage

Acrylamide is a newly formed organic compound that forms naturally during high-temperature cooking (>120°C) of foods rich in carbohydrates and amino acids, particularly asparagine. This phenomenon, resulting from the Maillard reaction, occurs during processes such as frying, baking, grilling, or roasting.

Acrylamide is classified as probably carcinogenic to humans (group 2A, IARC). It has been attracting increasing attention from health authorities (EFSA, ANSES, FDA) for several years, particularly due to its genotoxic and neurotoxic potential.

Why measure acrylamide?

Acrylamide measurement has become essential for food manufacturers and nutrition professionals. It allows:

• Control the presence of newly formed contaminants in finished products;
• Reduce consumer exposure, especially children;
• Meet European regulatory requirements, including Regulation (EU) 2017/2158 which imposes indicative values ​​for certain foods;
• Validate mitigation processes aimed at reducing acrylamide formation (modification of recipes, temperature, duration, pH, etc.);
• Evaluate the quality and safety of formulations, particularly in the context of new product development.

Products and matrices concerned

Acrylamide testing applies to a wide range of processed food and plant products, including:

• Cereal products: biscuits, crispbreads, breakfast cereals, crackers;
• Snacking: chips, fries, wafers, rice cakes, aperitif products;
• Roasted products: ground or whole bean coffee, chicory, cocoa;
• Children's products: infant biscuits, ladyfingers, cereal preparations;
• Plant ingredients: starch extracts, potato or wheat-based preparations.

Analytical methods used

Acrylamide analysis is performed by liquid chromatography coupled with mass spectrometry (LC-MS/MS). This protocol includes:

• Targeted extraction using solvents adapted to fatty or complex matrices;
• A purification step (SPE or filtration);
• Accurate low-threshold (ppb) quantification using selective spectrometric detection.

This method complies with international standards (ISO/EN) and EFSA recommendations for the control of acrylamide in foodstuffs.

Further analyses recommended

To better assess the nutritional quality and safety of processed foods, YesWeLab recommends that you combine acrylamide testing with other services in the catalog:

• Dosage of PAHs (polycyclic aromatic hydrocarbons) : contaminants also formed during high-temperature cooking;
• Free amino acid profile : to monitor the presence of asparagine, a direct precursor of acrylamide;
• Peroxide index : to assess the breakdown of fats.

Why choose YesWeLab?

Since 2020, YesWeLab has been supporting food, specialty nutrition, and animal health manufacturers in managing their regulatory and quality analyses. Thanks to our centralized digital platform, you benefit from:

• Quick access to more than 2,000 analytical services;
• From a network of partner laboratories certified ISO 17025 and/or accredited by COFRAC;
• Personalized scientific support from our experts;
• Digital tracking of your samples and results.

Whether for a one-off analysis, a routine check, a comparative study or regulatory compliance, our team is at your side to guarantee reliability, responsiveness and traceability.

Order your acrylamide analysis

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