Acrylamide is a compound naturally formed in starch-based foods as a result of cooking processes such as frying, baking and grilling, and also during industrial transformation processes over 120°C and low humidity. Its production occurs through Maillard reaction, starting from sugars and asparagine, naturally present in many food ingredients. This molecule is particularly current in consumer goods such as chips, French fries, bread, biscuits, crackers and other baked products, especially in those which appear more “toasted”, dark and tasty.

On 4th June of 2015, EFSA published its first comprehensive assessment concerning the acrylamide risks in foods. The conclusion was that acrylamide present in foods can increase the cancer development risk in consumers of all age groups.

Consequently, the European Commission issued an (EU) Regulation no. 2017/2158. This regulation, officially entered into force on 11th April 2018, calls for actions and control that food manufacturers – even artisanal ones – have to actualize in order to verify and to reduce the acrylamide content in their products.

By appropriately choosing the raw materials and intervening on working processes, it is possible to contain this substance levels; such practices include changing temperatures during cooking, adding additives and enzymes to ingredients, replacing sugars – however, food industries need to accurately verify the effectiveness of these preventive measures.

Currently, most of the analyses are delegated to specialized laboratories, often with long waiting times, not always optimized costs and lack of support for sampling and result interpretation. To conduct internally the acrylamide content analysis, eventually with an appropriate consultation, means:

  • Reducing time 
  • Reducing costs
  • Improve the efficiency of acrylamide reduction implemented solutions
  • Managing consciously the results.

For this reason, Tecna offers to its customers an ELISA kit for acrylamide analysis in foods, together with the accessories needed to prepare the analysis. For information, contact our technical support colleagues at