Acrylamide Webinars

FDF have produced a series of webinars looking at the latest developments relating to acrylamide, and at the tools available for manufacturers to manage this potential contaminant.

FSA: Acrylamide reduction – Making the most of the revised FoodDrinkEurope Toolbox
Broadcast: 11 October 2011

Dr Kevin Hargin, Food Standards Agency (FSA) gives an overview of acrylamide and its toxicity as well as focussing on the UK monitoring programme, associated checklist and guidance documents.

BCCC: Acrylamide reduction – Making the most of the revised FoodDrinkEurope Toolbox
Broadcast: 14 October 2011

This webinar was delivered by the FDF's Biscuit, Cake, Chocolate and Confectionery (BCCC) Sector Group, and focuses on the tools that can be used to manage acrylamide levels in biscuits.

SNACMA Acrylamide reduction – Making the most of the revised FoodDrinkEurope Toolbox
Broadcast: 18 October 2011

This webinar was delivered by the Snack, Nut and Crisp Manufacturers' Association (SNACMA) and focuses on reducing levels in crisps and savoury snacks.

FSA: Acrylamide reduction – Making the most of the revised FoodDrinkEurope Toolbox
Broadcast: 9 December 2011

John Gavin, Cereal Partners UK Quality & Regulatory Affairs Director, gives an overview of Acrylamide and it's Mitigation for breakfast cereal manufactures on behalf of the Association of Cereal Food Manufacturers (ACFM).

Acrylamide reduction in French fries

Broadcast: 29 June 2012

This webinar looks at the latest developments relating to acrylamide in French fries, and at the tools available for manufacturers to manage this potential contaminant.

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Last reviewed: 09 Aug 2016