Get Dietary Acrylamide Levels to


As Low As Reasonably Achievable

Acrylamide is on the watch lists of government agencies and health organizations around the world, and its presence in drinking water is strictly regulated. Its discovery in food will likely lead to new regulations for the food and beverage industry because existing epidemiological studies show a significant correlation between dietary acrylamide exposure and cancer.

As information is gathered to develop regulatory guidelines, agencies are strongly advising limiting acrylamide levels to 'as low as reasonably achievable' (ALARA).


We can say with a very high degree of probability that there is a link between foods that contain acrylamide and cancer. We need regulation in this area. In other words, we need to introduce limit values so that the industry begins to work to reduce acrylamide in foods. When we found salmonella in eggs, it was a huge problem. No one knew exactly how we could solve it. But we did – and now we don’t have salmonella in eggs. We need to think about acrylamide in the same way – otherwise, a lot of people will get cancer that could be prevented.

Jørgen Schlundt, Director of the Danish Technical University's National Food Institute

Currently, the following regulatory bodies regard dietary acrylamide as a cancer-related health risk and a probable cancer-causing agent in humans:

Food & Drug Agency (FDA)

Make a Change

As a Food Producer

Reduce Acrylamide with Yeast

Acrylamide-reducing yeast represents a new, efficient, and seamless way for food producers to be ahead of the curve in dealing with acrylamide, and ultimately protect the health of their consumers. Contact us and find out the best way to use yeast to bring acrylamide levels in your food product to ALARA.

As a Food Consumer

Change How Your Food is Made

As a food consumer, you have the power to change how your food is made. If you’re concerned about the amount of acrylamide in your food, contact food manufacturers, your local government and food safety organizations to learn about their strategies for reducing dietary acrylamide levels in your food products.

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