Access keys

Skip to content Accessibility Home News, events and publications Site map Search Privacy policy Help Contact us Terms of use

Improved food safety through policy change

Food safety advice from BBSRC-funded research has informed international laws on acrylamide. Acrylamide is a probable carcinogen which forms in foods made from potatoes, cereals and beans (including coffee) when they are cooked at temperatures over 120°C.

Data breakout

£1.3m BBSRC funding awarded to Halford’s team, including LINK and Follow-on funding
2017 Year start-up company Curtis Analytics was established
120°C Cooking temperature over which acrylamide forms
2002 Year acrylamide was first reported in cooked foods

Professor Nigel Halford and Dr Tanya Curtis at Rothamsted Research, an Institute strategically funded by BBSRC, used a series of BBSRC grants to study acrylamide formation. The research involved industry collaborations including with Kellogg’s, Nestlé and Tesco, and informed the European Commission’s regulations for benchmark levels of acrylamide and practices for reducing acrylamide formation.

A BBSRC Follow-on Fund Pathfinder award supported the establishment of start-up company Curtis Analytics Ltd in 2017, enabling Curtis’ transition to company director. The company now employs seven people and provides an asparagine testing service for food manufacturers to ensure their products meet food safety standards.

Read the full impact evidence report:

Improved food safety through policy change (PDF 841KB)

You may need to download additional plug-ins to open this file.