From the spring, the acrylamide content of foods should be reduced

The Decree on the mitigation of levels for the reduction of acrylamide in foodstuffs should be mandatory used from 11 April 2018 – the National Food Chain Safety Office (Nébih) informed MTI.

Acrylamide potentially increases the risk of developing cancer. It is produced during the heat treatment of compositions that contain carbohydrates and proteins simultaneously. It does not occur in boiled foods. The producers of mainly fresh potato french fries, other cut (oil-baked) products and sliced potato chips; snacks, salty biscuits, potato products, bread; the breakfast cereals (except porridge) and fine baked goods (cookies, sweet biscuits, biscuits, cereals) should pay particular attention. Coffee or certain cereal-based baby foods can also contain acrylamide. (MTI)