Acrylamide Risk Management

FAO/WHO Acrylamide in Food Network

Acrylamide Policy and Actions
Other Acrylamide Risk Management Resources

Acrylamide Policy and Actions

Format	Author(s)	Title / Description	Date added	Details
	National Toxicology Program, Public Health Service, U.S. Department of Health and Human Services	Acrylamide Substance profile on acrylamide including information on carcinogenicity, properties, use, production, exposure, and regulations for acrylamide. (more) Publication Year: 2005	Aug 6, 2002
	Sakagami, Kazuyuki, et al.	Acrylamide Production Inhibitor Japanese patent document for an acrylamide production inhibitor with active ingredient luteolin. Publication Date: Thursday, August 5, 2004	Jun 16, 2005
	Tadahiro, Nagata; Hiroshi, Hosoda; Kazuyuki, Sakagami	Acrylamide Production Inhibitor Japanese patent document for an acrylamide production inhibitor with a sulfide compound such as (more) Publication Date: Thursday, September 29, 2005	Apr 13, 2006
	Food and Drug Administration	Assessing Acrylamide in the U.S. Food Supply; Public Meeting; Draft Action Plan on Acrylamide; Availability College Park, MD: This public meeting will address the activities of the FDA regarding acrylamide in foods, including (more) Event Date: Monday, September 30, 2002 Publication Date: Thursday, September 12, 2002	Mar 12, 2004
	Office of the Attorney General, California Department of Justice	Attorney General Lockyer Files Lawsuit to Require Consumer Warning About Cancer-Causing Chemical in Potato Chips and French Fries: Action Against Nine Firms Says Warning on Acrylamide Required by Proposition 65 Release regarding a lawsuit against nine potato chip and french fry manufacturers for violating Proposition 65 (more) Deadline: Wednesday, August 31, 2005 Publication Date: Friday, August 26, 2005	Aug 31, 2005
		Chains' Warning-sign Avoidance Could Backfire in Acrylamide Spat with Calif. Attorney General Editorial on the California lawsuit against food chains regarding violation of Proposition 65 provisions related to (more) Deadline: Thursday, November 10, 2005 Publication Date: Monday, September 12, 2005	Nov 10, 2005
	Mayer, Yaron	Composition and Method for Preparing Crispy Starchy Foods (Such as for Example Chips, Snacks, and Breakfast Cereals) Without Destructive Processes that Create Dangerous Chemicals Application for a World Intellectual Property Organisation patent on a method for preparing crispy or crunchy foods (more) Publication Date: Thursday, January 15, 2004	Aug 9, 2004
	Vattem, Dhiraj A.; Shetty, Kalidas	Compositions of Legume Proteins and Methods of Use Thereof for Reducing Acrylamide in Cooked Foods Application for a U.S. patent on methods for preparing food for cooking in oil that will control the formation of (more) Publication Date: Thursday, March 3, 2005	Mar 29, 2005
	Grune, Guerry; Talarico, T.	Devices and Methods for the Rapid, Reliable Detection and Determiniation of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same Application for a U.S. patent on a device and analytical method for detecting levels of acrylamide in food. Publication Date: Thursday, February 9, 2006	Mar 29, 2006
	Simic-Glavaski, Branimir; Simic, Michael G.	Electron Source for Food Treating Apparatus and Method Application for a U.S. patent on an apparatus and method for reducing acrylamide levels in foods by treating it with DC electric current. (more) Deadline: Monday, July 10, 2006 Publication Date: Thursday, January 26, 2006	Jul 10, 2006
	Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Extension of Public Comment Period: Workshop on Potential Regulatory Action Exempting from the Proposition 65 Warning Requirements, Exposures from Chemicals that Form from Natural Constituents in Food During Cooking or Heat Processing Notice regarding the extension of the comment period on a workshop related to the exemption of chemicals formed from (more) Deadline: Monday, June 6, 2005 Event Date: Monday, May 9, 2005 Publication Date: Friday, May 13, 2005	May 17, 2005
	Plank, David W.; Kolvig, Kory M.	Food Products and Food Intermediates Having Low Acrylamide Content Comprising Cyclodextrin and Amino Acids, Salts or Derivatives Thereof, and Methods Application for a U.S. patent on methods for "controlling the amount of measured acrylamide in a food product or food intermediate". (more) Publication Date: Thursday, February 9, 2006	Mar 29, 2006
	Kantonales Labor Zürich	Helle Pommes frites - weniger Acrylamid [in German] This page links to information and results from the pilot project Stop.Acrylamid.	Feb 18, 2004
	Tomoda, Yoshio; Hanaoka, Akihiro; Yasuda, Toshitaka; Takayama, Tomo	Instant Fried Noodles with Lowered Acrylamide and Method of Preparing the Same Application for a U.S. patent on a method for preparing instant fried noodles with lower acrylamide levels by (more) Publication Date: Thursday, June 3, 2004	Aug 3, 2004
	Bundesministerium für Verbraucherschutz, Ernährung und Landwirtschaft [German Federal Ministry of Consumer Protection, Food and Agriculture]	Künast: Minimierungskonzept zu Acrylamid vorgelegt Informationsveranstaltung im BgVV [in German] Release regarding risk management measures in Germany for acrylamide in foods. Publication Date: Friday, August 30, 2002	Aug 12, 2004
	Purtle, Ian; Eyal, Aharon; Vitner, Asher	Low Acrylamide Food World Intellectual Property Organisation patent document for a method for preparing foods and related food products (more) Deadline: Tuesday, September 6, 2005 Publication Date: Thursday, August 25, 2005	Sep 6, 2005
		Materials and Articles in Contact with Foodstuffs. Plastics Substances Subject to Limitation. Determination of Acrylamide in Food Simulants Access to the standard requires purchase. Deadline: Tuesday, January 31, 2006 Publication Date: Friday, September 16, 2005	Jan 31, 2006
	Danisco; Poulsen, Charlotte Horsmans; Soee, Joern Borch; Boll, Dana L.	Method Patent application for a process to prevent or reduce acrylamide formation in certain foods. Publication Date: Thursday, May 13, 2004	Jul 28, 2004
	Kamiyama, Kazuo; Nomura, Yukihiro; Sakurai, Akio	Method for Decreasing Acrylamide in Food Japanese patent document on a method for decreasing the acrylamide content in food by adding an amino acid. Deadline: Wednesday, September 14, 2005 Publication Date: Thursday, November 11, 2004	Sep 14, 2005
	Elder, Vincent Allen	Method for Enhancing Acrylamide Decomposition Application for a U.S. patent on methods for reducing acrylamide levels in foods through the addition of a (more) Publication Date: Thursday, June 2, 2005	Jun 10, 2005
	Tricoit, Jean; Salucki, Laurent; Rousset, Gerard	Method for Preventing Acrylamide Formation During Heat Treatment of Food Application for a patent on a method to prevent acrylamide formation in heat-treated foods by blocking conversion of glycerol into acrylamide. (more) Publication Date: Thursday, June 17, 2004	Jul 29, 2004
	Rousset, Gerard; Salucki, Laurent; Tricoit, Jean	Method for Preventing Acrylamide Formation During Heat-Treatment of Food Application for a European patent on methods for preventing acrylamide formation in heat-treated foods by blocking (more) Publication Date: Wednesday, May 19, 2004	Aug 4, 2004
	Elder, Vincent Allen; Topor, Michael Grant; Fulcher, John Gregory; Leung, Henry Kin-Hang	Method for Reducing Acrylamide Formation in Thermally Processed Foods Application for a World Intellectual Property Organisation patent on methods for the inhibition of acrylamide (more) Publication Date: Friday, September 10, 2004	Sep 21, 2004
	Barry, David Lawrence, et al.	Method for Reducing Acrylamide Formation in Thermally Processed Foods Application for a U.S. patent on methods for reducing acrylamide levels in thermally processed foods through (more) Deadline: Thursday, May 25, 2006 Publication Date: Thursday, March 16, 2006	May 25, 2006
	Teras, Lee Michael, et al.	Method for Reducing Acrylamide in Corn-based Foods, Corn-based Foods Having Reduced Levels of Acrylamide, and Article of Commerce Application for a U.S. patent on methods for reducing levels of acrylamide and asparagine in corn- based foods and on (more) Publication Date: Thursday, December 30, 2004	Jan 4, 2005
	Howie, John Keeney; Lin, Peter Yau Tak; Zyzak, David Vincent; Schafermeyer, Richard Gerard	Method for Reducing Acrylamide in Foods Comprising Reducing the Level of Reducing Sugars, Foods Having Reduced Levels of Acrylamide, and Article of Commerce Application for a U.S. patent on methods for reducing acrylamide levels in foods by reducing the level of reducing (more) Publication Date: Thursday, December 30, 2004	Jan 4, 2005
	Howie, John Keeney; Lin, Peter Yau Tak; Zyzak, David Vincent; Schafermeyer, Richard Gerald	Method for Reducing Acrylamide in Foods Comprising Reducing the Level of Reducing Sugars, Foods Having Reduced Levels of Acrylamide, and Article of Commerce U.S. patent on methods for reducing acrylamide levels in foods by reducing the level of reducing sugar in the food (more) Publication Date: Tuesday, January 24, 2006	Jan 30, 2006
	Zyzak, David Vincent, et al.	Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce Application for a U.S. patent on methods for the reduction of acrylamide in food by adding an asparaginase solution and on related foods. (more) Deadline: Tuesday, October 18, 2005 Publication Date: Thursday, September 15, 2005	Oct 18, 2005
	Corrigan, Patrick Joseph	Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide, and Article of Commerce Application for a U.S. patent on methods for reducing the level of acrylamide in food products including the addition (more) Publication Date: Thursday, April 14, 2005	Apr 19, 2005
	Gruber, David Cammiade, et al.	Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide, and Article of Commerce Application for a World Intellectual Property Organisation patent on methods for reducing the level of asparagine and (more) Publication Date: Thursday, April 1, 2004	Aug 4, 2004
	Plank, David W.; Novak, Douglas J.	Method for Reducing Acrylamide Levels in Food Products and Food Products Produced Thereby Application for a U.S. patent on methods for the reduction of acrylamide in food products, using "a primary amine, (more) Publication Date: Thursday, February 17, 2005	Feb 22, 2005
	Howie, John Keeney; Lin, Peter Yau Tak; Zyzak, David Vincent	Method for Reduction of Acrylamide in Cocoa Products, Cocoa Products Having Reduced Levels of Acrylamide, and Article of Commerce Application for a World Intellectual Property Organisation patent for methods for reducing levels of acrylamide and (more) Publication Date: Thursday, January 20, 2005	Mar 24, 2005
	Dria, Glenn James, et al.	Method for Reduction of Acrylamide in Roasted Coffe Beans, Roasted Coffee Beans Having Reduced Levels of Acrylamide, and Article of Commerce Application for a U.S. patent on a method for reducing the level of asparagine in coffee beans, coffee beans with (more) Publication Date: Thursday, April 29, 2004	Aug 3, 2004
	Lindsay, Robert C.; Jang, Sungjoon	Method for Suppressing Acrylamide Formation Application for a U.S. patent on methods for suppressing acrylamide formation in foods by blanching in water or (more) Publication Date: Thursday, November 11, 2004	Nov 16, 2004
	Choi, Dong-Seong; Ju, Jin-Woo; Jung, Mun Yhung	Method for the Reduction of Acrylamide Formation Application for a World Intellectual Property Organisation patent on a method for reducing acrylamide formation by (more) Publication Date: Thursday, July 22, 2004	Aug 6, 2004
	Nowakowsky, Brigitte, et al.	Method for the Reduction of Acrylamide Formation During Heating of Amino Group-Containing Compounds Application for a World Intellectual Property Organisation patent on a method for reducing acrylamide formation in (more) Publication Date: Thursday, October 21, 2004	Nov 9, 2004
	Tomoda, Yoshio; Hanaoka, Akihiro; Yasuda, Toshitaka; Takayama, Tomo; Hiwatashi, Ado	Method of Decreasing Acrylamide in Food Cooked Under Heat Application for a patent on a method for decreasing acrylamide in cooked foods. Publication Date: Thursday, June 10, 2004	Jul 29, 2004
	Bourhis, Yves; Yuan, James T.C.; Smith, Michael F.	Method of Improving Safety and Quality of Cooking Oils Application for a patent on a method of improving the safety and quality (including inhibition of acrylamide (more) Publication Date: Thursday, March 11, 2004	Jul 29, 2004
	Kubota, Michio; Miyake, Toshio; Oku, Kazuyuki; Fukuda, Shigeharu	Method of Inhibiting Acrylamide Formation and Use Thereof Application for a World Intellectual Property Organisation patent on a method for reducing acrylamide formation in (more) Publication Date: Thursday, June 10, 2004	Aug 6, 2004
	Heldt-Hansen, Hans Peter; Jensen, Morten Tovborg; Stringer, Mary Ann; Budolfsen, Gitte; Lange, Lene	Method of Preparing a Heat-Treated Product Application for a World Intellectual Property Organisation patent on a method for preparing a heat- treated product (more) Publication Date: Thursday, April 22, 2004	Aug 4, 2004
	Sahagian, Michael; Van Eijck, Paul	Method of Reducing Acrylamide in Food Products Application for a World Intellectual Property Organisation patent on methods for reducing acrylamide levels in foods through the use of glycine. (more) Publication Date: Thursday, March 24, 2005	Apr 4, 2005
	Plank, David W.; Crose, Gayle L.; Novak, Douglas J.	Method of Reducing Acrylamide Levels in Food Products and Food Intermediates and Products and Intermediates Produced Thereby Application for a U.S. patent on methods for the reduction of acrylamide in foods and food intermediates and the (more) Publication Date: Thursday, September 16, 2004	Sep 21, 2004
	Flueckiger, Rudolf; Salih, Erdjan	Method to Limit Acrylamide in Heated Foods World Intellectual Property Organisation patent document on a method for reducing the level of acrylamide in a food (more) Deadline: Wednesday, March 29, 2006 Publication Date: Thursday, February 16, 2006	Mar 29, 2006
	Lindsay, Robert Clarence; Jang, Sungjoon	Methods for Suppressing Acrylamide Formation and Restoring Browned Color and Flavor Application for a U.S. patent on methods for reducing acrylamide formation in foods and improving browning color and (more) Deadline: Tuesday, October 18, 2005 Publication Date: Thursday, September 29, 2005	Oct 18, 2005
	European Commission	Note of the Meeting of Experts on Industrial Contaminants in Food: Acrylamide Workshop, 20-21 October 2003: Information on Ways to Lower the Levels of Acrylamide Formed in Food This document discusses approaches for lowering the levels of acrylamide in foods, as discussed at this workshop. (more) Event Dates: Monday, October 20, 2003 - Tuesday, October 21, 2003 Publication Month: October 2003	Feb 13, 2004
	Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Notice of Proposed Rulemaking Title 22, California Code of Regulations Amendments to Section 12601, Clear and Reasonable Warning: Acrylamide Notice of proposed rulemaking in California that would add new "Safe Harbor" provisions for warnings about acrylamide (more) Deadline: Friday, July 8, 2005 Event Date: Tuesday, May 24, 2005 Publication Date: Friday, April 8, 2005	May 17, 2005
	Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Notice of Proposed Rulemaking Title 22, California Code of Regulations Amendments to Section 12705b and c, Specific Regulatory Levels Posing No Significant Risk Notice of proposed rulemaking in California that would establish a no significant risk level for acrylamide. A public (more) Deadline: Friday, July 8, 2005 Event Date: Tuesday, May 24, 2005 Publication Date: Friday, April 8, 2005	May 17, 2005
	Office of Environmental Health Hazard Assessment, California Environmental Protection Agency	Notice of Proposed Rulemaking Title 22, California Code of Regulations Amendments to Section 12705e, Specific Regulatory Levels Posing No Significant Risk: Acrylamide Notice of proposed rulemaking in California that would establish an alternative risk level for acrylamide in breads (more) Deadline: Friday, July 8, 2005 Event Date: Tuesday, May 24, 2005 Publication Date: Friday, April 8, 2005	May 17, 2005
	Streekstra, Hugo	Novel Food Production Process World Intellectual Property Organisation patent document on a method for decreasing the acrylamide content in food by heating it and adding an enzyme. (more) Deadline: Monday, July 10, 2006 Publication Date: Thursday, April 20, 2006	Jul 10, 2006
	Boer, Lex de; Meima, Roelf Bernhard; Plomp, Pieter Jan Arnoldus Mari; Rooijen, Rutger Jan van	Novel Food Production Process Application for a World Intellectual Property Organisation patent on a method for producing a heat- treated food (more) Publication Date: Thursday, April 15, 2004	Aug 4, 2004
	Li, Zhaoaying	Process and Apparatus for Reducing Residual Level of Acrylamide in Heat Processed Food Application for a U.S. patent on methods for reducing acrylamide levels in heat-processed starchy foods and on related apparatuses. (more) Publication Date: Thursday, November 27, 2003	Aug 3, 2004