Acrylamide-free infant food production is technically feasible and ready for implementation in existing manufacturing processes.
Evidence Brief
Acrylamide in Infant Food: From “Technologically Unavoidable” to Technically Eliminable
Acrylamide is a process-induced contaminant that can form during high-temperature preparation of carbohydrate-rich foods. Toxicological assessments have linked acrylamide exposure to neurotoxicity and potential carcinogenic risk.
Infants and young children are especially sensitive due to lower body weight, ongoing neurological development, and diets that can include heat-processed cereal-based foods.
For years, policy and industrial practice have operated under a shared assumption:
Consequently, many frameworks emphasize mitigation measures and benchmark/reference levels (“as low as reasonably achievable”), rather than elimination.
Independent, accredited laboratory analyses demonstrate that acrylamide in baked infant food products can be reduced to non-detectable levels (below LOQ) using a non-chemical process, without altering nutritional composition.
| Evidence Type | What it shows |
|---|---|
| Peer-reviewed studies | Commercial infant foods can contain measurable acrylamide (µg/kg range), with high variability by product and processing. |
| Accredited lab results | Demonstrated feasibility of below-LOQ (non-detectable) acrylamide in baked infant food products (reports available upon request). |
From: “How low can acrylamide reasonably be reduced?”
To: “If elimination is technically feasible, should exposure continue to be tolerated in infant nutrition?”
This document is not intended to promote a consumer product or request regulatory action. Its purpose is to present independently verifiable evidence and seek guidance on how demonstrated feasibility should responsibly inform future infant food-safety standards.
- Food-safety standard-setting bodies
- Infant nutrition & public-health policymakers
- Global child health and nutrition initiatives
- Regulatory and scientific experts in process contaminants
EFSA (2015) — Scientific Opinion on Acrylamide in Food: https://www.efsa.europa.eu/en/efsajournal/pub/4104
U.S. FDA — Acrylamide in Foods: https://www.fda.gov/food/process-contaminants-food/acrylamide
EU Regulation 2017/2158 — Establishing mitigation measures & benchmark levels: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32017R2158
U.S. FDA — Closer to Zero: Action Plan for Baby Foods: https://www.fda.gov/food/foodborne-illness-contaminants/closer-zero-action-plan-baby-foods
Peer-reviewed example — Acrylamide levels in foods for infants/young children (PubMed record): https://pubmed.ncbi.nlm.nih.gov/22617352/
Peer-reviewed example — Occurrence of acrylamide in baby foods (Foods, MDPI; 2021): https://www.mdpi.com/2304-8158/10/12/2900
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