Slide1: Summary
Richard Stadler
Slide4: Concerted Efforts : Industry & Household Translate learnings
advice on food preparation (frying, toasting, baking, etc.)
advice on storage of potatoes
Communication to the consumer
Consistent recommendations
e.g. cooking instructions for fryers vs those on food packs Impact of the efforts to date by the food industry
on the overall dietary exposure ?
Slide5: Risk/Benefit Considerations Increased fat content at lower frying temperatures
Loss of « desired » Maillard products
Formation of other « undesired » compounds
Increased sodium due to replacement of ammonium salts as chemical raising agents
Loss of nutritional benefits when moving from full grain products to white flour to reduce acrylamide formation
Important to evaluate foods & beverages as a whole
Slide6: Challenges ahead No common solution possible
Toolbox concept shows different measures and combination of measures required to achieve moderate reductions (dependent on the food category)
In many food categories no reductions achieved so far (exhausting all currently available options at RM and processing stages)
Need to address urgently possible measures at agronomical level that may – on a case-by-case basis and long-term - help to attain further potential
reductions
Slide7: CIAA Agenda Commitment of the Food Industry to investigate all possible avenues of reduction (incl. funding fundamental & applied research)
Continue with the established momentum in finding practical solutions through the CIAA « Acrylamide Expert Group »
Regular exchange of progress openly and trans-parently within the Expert Group and with all Stake-holders (networks, meetings, publications, etc.)