FSA: Acrylamide Levels Decreased in U.K. Baked Goods
April 19/London/Food Standards Agency -- Levels of acrylamide have decreased in retail soft bread and biscuit products, according to new research from the Food Standards Agency (FSA).
The Food Survey Information Sheet report has been running as part of a rolling program since 2007, looking at levels of acrylamide in U.K. retail food products. It revealed levels found in bread have decreased by 9.8% between 2007 and 2011, while acrylamide content in biscuits dropped 8.7% during the same time frame.