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Acrylamide

The Irish Breakfast Cereals Association (IBCA) takes the issue of food safety extremely seriously. The IBCA are actively minimizing the levels of acrylamide in breakfast cereals.

Since its discovery, the industry has been working to improve the knowledge on the formation this substance in foods. In subscribing to the CIAA toolbox, the IBCA work in accordance with industry best practice.The “Toolbox” reflects the results of industry co-operation to understand acrylamide formation and potential reduction measures. It summarises measures evaluated and, in many cases, already implemented by food manufacturers and other partners in the food chain.

According to the Food Safety Authority of Ireland (FSAI) it “does not consider that people should make major changes to their diet or stop eating any of the food products in which acrylamide has been reported."

Recent studies into the issue of acrylamide have pointed to a reduction in levels present in food. Companies continue to make efforts to reduce the level of the substance in their products.

Related Information

Acrylamide

Click above to read more about industry's efforts to reduce acrylamide levels.


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IBCA is a part of Ibec clg which is registered in Ireland.
Registration No. 8706.
Registered address: 84/86 Lower Baggot Street, Dublin 2
www.ibec.ie

Phone +353 (0)1 605 1500 Fax +353 (0)1 638 1500 Email info@ibec.ie

© Irish Breakfast Cereals Assocation, 2018
IBCA is a business sector within Ibec clg
84/86 Lower Baggot Street, Dublin 2; Tel: (01) 605 1500; Fax: (01) 638 1500