How to reduce acrylamide formation at home (Infographic)

28 June 2016

Download the printable version here.

For more information, please view these associated materials:

EUFIC Review (2010). The Why, How and Consequences of cooking our food.

EUFIC Food Today (2014). What happens when we cook food - understanding acrylamide formation.

EUFIC Q&A (2015). Acrylamide.

EUFIC Science Brief (2015). EFSA opinion on Acrylamide.