Professor Guy Poppy, the Chief Scientific Advisor, looks in his report at the risks from acrylamide (a chemical contaminant that forms in certain foods during cooking). The FSA also published new research which shows that consumers often don’t follow instructions designed to minimise levels of acrylamide in their food.
Sustain: Sustain The alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity.
