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.