Select your language

Acrylamide reduction

The gastronomy department of the Student Union Lower Bavaria/Upper Palatinate declares war on high acrylamide values and stands up for healthier food in all refectories and cafeterias. In this sense, it is implementing the EU Regulation No. 2017/2158 (Acrylamide Regulation), which contains control measures and guidelines for minimizing the acrylamide content in food.

Acrylamide - what is it actually?

Acrylamide is an undesirable process contaminant that can be formed as a by-product of roasting, frying, baking or deep-frying starchy foods such as coffee beans, cereals or potatoes. It can be formed from protein and sugar in these foods if they are treated or prepared at higher temperatures and low humidity. A visible indicator of acrylamide formation is the degree of browning of the food. As a rule of thumb, the higher the degree of browning, the higher the concentration of acrylamide formed.

Why is acrylamide harmful?

Acrylamide is considered a chemical hazard in the food chain. Although there is currently no clear evidence of harmful effects on human health, acrylamide is classified as a carcinogen and hereditary agent. Simple precautions can significantly reduce the potential health risk from acrylamide in food.

What are the requirements of the new EU regulation?

To regulate acrylamide in food, the EU has adopted mandatory minimization measures and guideline values for acrylamide content in certain food groups:

  • French fries; other cut (fried) products and chips made from fresh potatoes, potato chips, snacks, crackers and other dough-based potato products
  • Bread
  • Breakfast cereals
  • Fine baked goods such as cookies etc.
  • Coffee, coffee grounds
  • free cereal-based foods and baby foods for infants and young children.

What does the Studentenwerk do to reduce the acrylamide content?

As a partial food company, the Studentenwerk is obligated to reduce the acrylamide content in the production and processing of food and carries out regular self-monitoring. When processing or preparing the above mentioned foods, a strong browning of the food is henceforth avoided by a more gentle cooking process and reduced heating time and temperature.

All starchy foods such as French fries, escalopes and all baked goods are deep-fried or baked up to a maximum of 175°. This reduces the degree of browning of the food and the formation of acrylamide. Prolonging the cooking process at a low temperature ensures that we can offer you the usual quality with unchanged taste. In addition, samples of starchy foods are regularly tested in a laboratory, which continuously keeps the acrylamide concentration below the EU requirements.

The health of our guests is important to us! We are still looking forward to a visit in our refectories and cafeterias.