1. The voice of the European food and drink industry Robert Foot Potato Processing Sector

2. The voice of the European food and drink industry Acrylamide Levels in Potato Crisps in ppb DateRangeAverage Mid 2002200 - 3400950 June 2002670 - 20001173 May 2003270 - 1500790 Aug – Dec 2002 (New Potatoes)270 - 1900786 Jan – July 2003 (Stored Potatoes)330 - 1850770 Aug – Dec 2003 (New Potatoes)250 - 1100515 Jan – July 2004 (Stored Potatoes)320 - 1900820 Acrylamide levels in French Fries in ppb TypeDateRangeAverage Oven Bake June 2002490 - 490490 May 200346 - 470237 Fried June 2002330 - 480393 May 2003210 – 340290 Acrylamide levels in Crisps & Fries

3. The voice of the European food and drink industry 1.500 1.000 500 0 2001200220032004 Content of acrylamide in ppb X X X X X Acrylamide reduction in Crisps

4. The voice of the European food and drink industry Acrylamide in prepared French Fries, harvests 2001-2003 0 200 400 600 800 1000 1200 05-nov-0113-feb-0224-mei-0201-sep-0210-dec-0220-mrt-0328-jun-0306-okt-0314-jan-0423-apr-0401-aug-0409-nov-04 Production date 2001-2004 (source UEITP) Acrylamide (microgram/kg) Reeks1 Lineair (Reeks1)

5. The voice of the European food and drink industry The Acrylamide Toolbox Contains 4 Sections: 1. Variety Selection 2. Storage management 3. Process Management 4. Final Preparation Colour is the key factor

6. The voice of the European food and drink industry Acrylamide in prepared French Fries, harvests 2001-2003 0 200 400 600 800 1000 1200 0102030405060708090 Colour (Agtron value), source UEITP Acrylamide (microgram/kg) Reeks1 Lineair (Reeks1)

7. The voice of the European food and drink industry Acrylamide and sugar levels

8. The voice of the European food and drink industry Acrylamide in Crisps & French Fries 1. Variety Selection

9. The voice of the European food and drink industry Sugar levels and potato varieties Domestic Use VarietiesCrisp Industry Selected Varieties Early Crop Early Late Crop Late Crop

10. The voice of the European food and drink industry +500 +400 +300 +200 +100 Mean -100 -200 -300 -400

11. The voice of the European food and drink industry Acrylamide in Crisps & French Fries 2. Storage Management

12. The voice of the European food and drink industry Storage temperature effect on Acrylamide formation Acrypom Project Universiteit Gent 2004

13. The voice of the European food and drink industry Key Storage Management Considerations: Store potatoes around 8 o Centigrade Controlled application of sprout suppressant Planned reconditioning of potatoes – conversion of sugars to starch

14. The voice of the European food and drink industry Acrylamide in Crisps & French Fries 3. Process Management

15. The voice of the European food and drink industry Reduction in sugar levels and effect on Colour Sugar Content Increasing Light Colour

16. The voice of the European food and drink industry Acrylamide in Crisps & French Fries 4. Final preparation

17. The voice of the European food and drink industry Acrylamide in Crisps & French Fries Final Preparation Crisps –Produced to customer preferred colour – golden yellow French Fries –Partly cooked –On-pack cooking instructions to consumer: time-temperature-portion size max. cooking temperature (≤ 175 ºC) cook to a golden yellow colour do not overcook

18. The voice of the European food and drink industry Acrylamide in Crisps & French Fries Summary: –Industry has adopted a practical approach based on the relationship between product colour and acrylamide –Tools used to control product colour 1.Variety Selection 2.Potato Storage 3.Process Management 4.Final Preparation –Opportunity for further reductions limited – sugar levels could increase depending on crop year –New potato varieties being developed – long term realisation –New tools – asparagine control – enzymes, potato variety, others? –Require support to accelerate the development of New Tools – potato development, agriculture studies, reduced time to allow regulatory approval.