Brussels, 16 October 2006
The CIAA "Toolbox" reflects the results of several years of industry cooperation to understand acrylamide formation and potential intervention steps.
Its aim is to provide brief descriptions of the intervention steps evaluated and, in many cases, already implemented by food manufacturers and other partners in the food chain. This approach is intended to assist individual manufacturers, including small and medium size enterprises with limited R&D resources, to assess and evaluate which of the intervention steps identified so far may be helpful to reduce acrylamide formation in their specific manufacturing processes and products. It is important that they assess the suitability of proposed mitigation steps in the light of the actual composition of their products, their manufacturing equipment, and their need to continue to provide consumers with quality products consistent with their brand image and consumer expectations. It is anticipated that some of the tools and parameters will also be helpful within the context of domestic food preparation and in food service establishments, where stringent control of cooking conditions may be more difficult.
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