Abstract
Since the discovery of acrylamide in food in 2002, the food industry has explored numerous strategies for reducing levels. Key aspects of this mitigation work are summarized in the FoodDrinkEurope (FDE) ‘Acrylamide Toolbox.’ The food industry has achieved reductions in several product categories, but no clear solutions are yet available for certain categories such as coffee. Monochloropropane-1,2-diol and glycidyl esters have also raised much attention, present mainly in refined edible vegetable oils and are generated during the oil deodorization process. This article summarizes the key mitigation measures to lower chloro- and glycidyl esters during refined palm oil production and addresses the efforts required to further improve the quality and safety of refined vegetable oils.
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