title: Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox.
abstract: FoodDrinkEurope Federation recently released the latest version of the Acrylamide Toolbox to support manufacturers in acrylamide reduction activities giving indication about the possible mitigation strategies. The Toolbox is intended for small and medium size enterprises with limited R&D resources, however no comments about the pro and cons of the different measures were provided to advise the potential users. Experts of the field are aware that not all the strategies proposed have equal value in terms of efficacy and cost/benefit ratio. This consideration prompted us to provide a qualitative science-based ranking of the mitigation strategies proposed in the acrylamide Toolbox, focusing on bakery and fried potato products. Five authors from different geographical areas having a publication record on acrylamide mitigation strategies worked independently ranking the efficacy of the acrylamide mitigation strategies taking into account three key parameters: (i) reduction rate; (ii) side effects; and (iii) applicability and economic impact. On the basis of their own experience and considering selected literature of the last ten years, the authors scored for each key parameter the acrylamide mitigation strategies proposed in the Toolbox. As expected, all strategies selected in the Toolbox turned out to be useful, however, not at the same level. The use of enzyme asparaginase and the selection of low sugar varieties were considered the best mitigation strategies in bakery and in potato products, respectively. According to authors' opinion most of the other mitigation strategies, although effective, either have relevant side effects on the sensory profile of the products, or they are not easy to implement in industrial production. The final outcome was a science based commented ranking which can enrich the acrylamide Toolbox supporting individual manufacturer in taking the best actions to reduce the acrylamide content in their specific production context.
authors.affiliation: Department of Food Science, University of Naples Federico II, Via Università 133, Parco Gussone Edificio 84, I-80055 Portici, Naples, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Palermo
authors.affiliation: Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
authors.forename: V
authors.initials: V
authors.lastname: Gökmen
authors.affiliation: NutriFOODchem group, Department of Food Safety and Food Quality (member of Food2Know), Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
authors.affiliation: Food Research Institute, NPPC National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava, Slovakia.
authors.forename: Z
authors.initials: Z
authors.lastname: Ciesarová
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang, PR China.
authors.forename: Y
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago, Chile.
authors.forename: F
authors.initials: F
authors.lastname: Pedreschi
authors.affiliation: Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands. vincenzo.fogliano@wur.nl.
authors.forename: V
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D001215:Asparaginase; D003362:Cost-Benefit Analysis; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling; D005524:Food Technology; D000073893:Sugars / Q000032:analysis
chemical_list: D000073893:Sugars; D020106:Acrylamide; D001215:Asparaginase