Contact Us

  • Preferred contact Method:

  • Telephone

We will use the email address provided above to contact you about this service within 2 working days

  • Method Used
  • Accreditation
    ISO 17025
  • Standard Turnaround Time
    10 working days

Acrylamide is a chemical substance formed by a reaction between amino acids and sugars. It typically occurs when foods with high starch content such as potatoes, root vegetables, cereal-based foods, bread, coffee and coffee substitutes are cooked at high temperatures (over 120°C). Acrylamide is a suspected carcinogen. The presence of acrylamide in food was initially detected in 2002. Yet in 2015 the EFSA (European Food Safety Authority) stated that current levels of dietary exposure to acrylamide were a growing concern as the levels of acrylamide were not consistently decreasing.

Feras' food safety experts can measure acrylamide in food down to a reporting limit of 30µg/kg in foods and 75µg/kg in coffee and coffee substitutes and the process is accredited by UKAS to ISO17025.

EU Regulation

A draft initiative called "Commission Reg. (EU) on the application of control & mitigation measures to reduce the presence of acrylamide in food" could come into force as soon as Spring 2018, introducing mandatory mitigation action and benchmark levels (BLs) of acrylamide in food, with maximum levels (MLs) to follow.

Benchmark levels are performance indicators, not legally binding. They are however used to verify the effectiveness of mitigation measures. These range from 150µg/kg for biscuits up to 500µg/kg for french fries and 4000µg/kg for chicory based coffee substitutes.

As a result of the legislation, food business operators will be required to sample their products and have them analysed to prove that the acrylamide levels are meeting the benchmark and are as low as reasonably possible. They will be expected to bring in measures to ensure that acrylamide levels are lowered in their products.

Submitting your sample

When submitting your sample please include the food sample submission form to allow us to process your samples efficiently. Failure to send a sample submission form may result in a delay of your sample being tested.

Download the food sample submission form here.


Serch for Specific Analytes



        Method Used

        Extracted into water, derivatised prior to analysis by GC-MS


        UKAS (for soy sauce, hydrolyzed vegetable protein (HVP), bread, noodles, biscuits, malt based food ingredients, certain meats, cheeses, salted fish and smoked foods, infant food, infant formulae, roasted nuts, milk powder)

        Sample Information


        Minimum Sample Quantity (Batch Size)


        Turnaround Time

        10 working days

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