This website uses cookies

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy.

Some cookies on this site are essential, and the site won't work as expected without them. These cookies are set when you submit a form, login or interact with the site by doing something that goes beyond clicking on simple links.

We also use some non-essential cookies to anonymously track visitors or enhance your experience of the site. If you're not happy with this, we won't set these cookies but some nice features of the site may be unavailable.

Your inquiry

You have further questions or need additional information about our products?
Do not hesitate to contact us by e-mail to info@maxfry.de or by telephone +49 (0) 2331 - 39 69 71 0. We look forward to your inquiry!

* Please complete the fields marked with an asterisk.

EFSA has finally confirmed the carcinogenic effect of acrylamide

In 2002, acrylamide was detected for the first time in starchy, baked and fried food products. By now the strong suspicion, that this by-product of the Maillard reaction is carcinogenic, has turned into certainty. EFSA confirmed the carcinogenic effect of acrylamide in a 300-page expert report. In a consumer-friendly and clear FAQ document, EFSA explains the background and possible countermeasures. The corresponding links to this information are available on the right-hand side of the article.