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.