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.