ACRYRED Conference – Acrylamide in Cereal Products: Progress and Prospects

Acrylamide is a toxic contaminant formed during food processing and cooking, particularly in baked cereal products, fried and roasted potatoes, and coffee. Classified as a probable human carcinogen, it is already regulated in the EU through mandatory monitoring and mitigation measures. With the European Commission expected to introduce Maximum Levels this year, food businesses face increasing pressure to further reduce acrylamide in their products.

Acrylamide forms during frying, baking, roasting, and toasting from naturally occurring compounds in foods. Over the years, the cereal supply chain has developed a wide range of solutions, from crop improvement to process optimisation and quality control, to help reduce its formation. This conference will explore the progress achieved so far and the challenges ahead.

The second conference organised by the COST Action 21149 ACRYRED will bring together leading experts in the field. Abstract submissions for oral and poster presentations are warmly encouraged, especially from early career professionals and PhD students.