Public Funding for Curtis Analytics Limited

Acrylamide formation in food is a problem recognised by the food industry. The imminent enforcement of EU legislation may lead to significant loss of EU markets to UK goods. Acrylamide is found in groups of commonly consumed foods including baked and fried potatoes, bread, breakfast cereals, coffee and baby food, and is a result of the Maillard reaction between free asparagine and reducing sugars present in raw ingredients, which occurs during cooking. In recent studies, the extensive contribution of acrylamide associated mutagenesis in human cancer has been identified. The Commission Regulation (EU) 2016/2158 established mitigation measures and benchmark levels for the reduction of acrylamide levels in food. It also highlighted compulsory codes of practice and forces all food businesses to monitor the levels of acrylamide in their products, keeping records of the mitigation measures they apply. To respond to the elevated levels of acrylamide in foodstuffs in the UK, this project will develop a novel test for acrylamide which will result in a faster and cheaper test than those currently available. In addition, Curtis Analytics will provide three months of free testing (**600** samples) to the most COVID-impacted food manufacturers. This will give Curtis Analytics the baseline data to be able to form acrylamide mitigation advice specific to the food type and origin. The data will also allow us to verify the novel analytical method. This project emerged as a direct result of COVID19 restrictions having a direct effect on Curtis Analytics services. The new technology would allow Curtis Analytics to keep providing services independently of other larger institutions should the UK enter further COVID19 restrictions. This project will result in a novel method for acrylamide testing which will then be subject to UKAS ISO-accreditation, giving our clients confidence in the services we provide.

Acrylamide is a toxic chemical that forms in starchy food products and in coffee during high temperature cooking, including baking, frying and industrial processing. Acrylamide is a Class 2a carcinogen, is neurotoxic and has been linked to male infertility. The acrylamide metabolite glycidamide appears to be the major carcinogen found in laboratory tests carried out on rodents. In humans, epidemiological studies have presented evidence suggesting a link between AA and the incidence of pancreatic cancer, Hodgkin's disease, and cancers in the brain, central nervous system \[Mendel, J.Agri&Food.Chem., 2003\]. Recent publication of 20-Nov-2017, EU COMMISSION REGULATION (EU 2017/2158) that establishes mitigation measures and benchmark levels for the reduction of acrylamide in food, requires business operators to follow those procedures necessary to meet targets set to achieve the objectives of the Regulation. To confirm compliance with benchmark levels, the effectiveness of mitigation measures by industry will have to be verified through sampling, testing and analysis. The Maillard Reaction between free asparagine (ASN) and reducing sugars present in food causes the acrylamide to form; it is the same reaction that 'browns' food and produces the flavours and aromas associated with fried baked and roasted foods. In wheat and coffee this reaction is limited by the amount of free asparagine. Therefore, to implement an acrylamide reduction strategy, it is vital not only to measure acrylamide, but also free asparagine. This project will develop ASNInstaTest, an innovative at-the-gate, rapid and easy-to-use test for asparagine in flour (with later applications in coffee and potato) to meet this need and allow the cereal industry to respond to regulatory bench mark levels."