WASHINGTON—The U.S. Food and Drug Administration (FDA) is considering issuing guidance for the reduction of acrylamide levels in food products and is requesting comments and scientific data and from the industry by Nov. 24, 2009.
Acrylamide can form in some foods during certain types of high-temperature cooking; FDA is seeking information on practices that manufacturers have used to reduce acrylamide in food and the reductions they have been able to achieve in acrylamide levels.
