Acrylamide dosage

Acrylamide is a newly formed organic compound that occurs naturally when foods rich in carbohydrates and amino acids, particularly asparagine, are cooked at high temperatures (>120°C). 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). For several years, it has been attracting increasing attention from health authorities (EFSA, ANSES, FDA), particularly due to its genotoxic and neurotoxic potential.

Why measure acrylamide?

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

• Controlling the presence of newly formed contaminants in finished products;
• Reduce consumer exposure, especially children;
• To meet European regulatory requirements, including Regulation (EU) 2017/2158 which sets 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 is applicable to a wide range of processed food and plant products, including:

• Cereal products: biscuits, crispbreads, breakfast cereals, crackers;
• Snacks: chips, fries, wafers, rice cakes, appetizers;
• Roasted products: ground or whole bean coffee, chicory, cocoa;
• Children's products: infant biscuits, boudoir biscuits, cereal preparations;
• Plant-based ingredients: starchy 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);
• Precise quantification at low threshold (ppb) through selective detection by spectrometry.

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

Further analyses recommended

To better assess the nutritional quality and safety of processed foods, YesWeLab recommends combining acrylamide testing with other services from the catalogue:

• Determination 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 value : to assess the degradation of fats.

Why choose YesWeLab?

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

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

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

Order your acrylamide analysis

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