Progress towards the production of potatoes and cereals with low acrylamide-forming potential

The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry. Here we review how acrylamide is formed predominantly from free asparagine and reducing sugars, the relationship between precursor concentration and acrylamide formation, and the challenge of complying with increasingly stringent regulations. Progress made in reducing acrylamide levels in foods is assessed, along with the difficulty of dealing with a raw material that may be highly variable due to plant responses to nutrition, disease, and cold storage. The potential for plant breeding and biotechnology to deliver low acrylamide varieties is assessed, in the context of a regulatory landscape covering acrylamide, crop biotechnology, and crop protection.

Data and Resources

Additional Info

Field Value
  • Name: Halford, Nigel G, Type: Corresponding Author,
  • Name: Raffan, Sarah, Type: Author,
  • Name: Oddy, Joseph, Type: Author,
Maintainer Email
Article Host Type publisher
Article Is Open Access true
Article License Type cc-by
Article Version Type publishedVersion
Citation Report
DFW Organisation RRes
DFW Work Package 1
DOI 10.1016/j.cofs.2022.100887
Date Last Updated 2022-09-16T14:59:18.285174
Evidence open (via crossref license)
Funder Code(s)
Journal Is Open Access false
Open Access Status hybrid
Publisher URL