Acrylamide is an undesirable substance that can form during the preparation of foods and beverages by a variety of processes, both in the home and in commercial food production. Acrylamide belongs to a group of substances, collectively known as process contaminants that can occur as very minor by-products of the cooking process. Currently there are no legal limits for acrylamide in foods. The Joint Food and Agriculture Organisation and the World Health Organisation Expert Committee on Food Additives and Contaminants (JEFCA) recently concluded that, on the basis of animal studies, the levels of dietary exposure to acrylamide may be of concern to human health and therefore appropriate efforts to reduce acrylamide levels in food should continue.

PAS regularly takes part in research and surveillance projects and can offer a complete service to assist in the reduction of Acrylamide formation during production.