Acrylamide reduction in processed foods
On April 11, 2018, Regulation (EU) 2017/2158 entered into force to reduce the presence of acrylamide in food, date from which it is already mandatory for the food industry to apply the necessary measures to mitigate the formation of acrylamide.
The “COLOR” Project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
- Reduce acrylamide levels in biscuit products and chips to the lowest possible level and below the reference level established in Regulation (EU) 2017/2158.
- Obtain higher quality olive oils and polyphenol concentrationin order to counteract the formation of acrylamide in biscuit products and chips.
- Identify those really effective and industrially viable tools to reduce acrylamide.
- Develop an indirect method that allows the quick and easy detection and quantification of acrylamide in food, more economically than conventional analytical methods.
- Biscuit products and chips with a lower acrylamide content without compromising their safety, nutritional value or organoleptic properties.
- Olive oils with a higher quality and concentration of polyphenols.
- A fast and precise analytical method for the determination of acrylamide levels in the production line.
Total Budget: 1,984,380.00M€
CARTIF contribution: 196,000 €
Duration: 1 July 2018-31 December 2020
María Morillo Cabello
Divisón de Agroalimentación y Procesos
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