date:Apr 23, 2013
e Agency has asked the relevant local authority to investigate.
Acrylamide is formed in food as a result of cooking and processing at temperatures above 120C. It is formed from a chemical reaction between natural components in food, the amino acid, asparagine and naturally present or added sugars. It is less likely to occur in foods cooked at lower temperatures for short periods, such as boiled potatoes.
Furan is formed in food during roasting, frying and canning as a result of the thermal deg