A scientific report of the European Food Safety Authority (EFSA), Parma, Italy, says that, on comparing data from 2009 with 2007, a trend towards lower acrylamide levels was detected only in crackers, infant biscuits and gingerbread. Meanwhile, the levels increased in crisp bread and instant coffee. There was no statistically significant change in six food groups: potato crisps, oven fried potatoes, breakfast cereals, jarred baby foods, processed cereal-based baby foods and ‘bread not specified’. Mean acrylamide exposure in Europe was estimated to range between 0.31 and 1.1 μg/kg body weight per day for adults (>18 years), between 0.43 and 1.4 μg/kg b.w. per day for adolescents (11-17 years), between 0.70 and 2.05 μg/kg b.w. per day for children (3-10 years) and between 1.2 and 2.4 μg/kg b.w. per day for toddlers (1-3 years). Major contributors to exposure for adults were fried potatoes (including French fries), coffee, and soft bread whereas for adolescents and children they were fried potatoes, soft bread and potato crisps or biscuits. The food industry developed the so-called ‘toolbox’ approach as a voluntary measure to provide guidance to producers and processors in identifying ways to lower acrylamide in their products. “As in previous annual acrylamide reports (EFSA 2009 and 2010) it can be concluded likewise that the application of the acrylamide toolbox has had only limited success. To lower overall exposure it would be desirable to further reduce acrylamide levels in food groups contributing the most to acrylamide exposure,” says the report. To read the full report: http://www.efsa.europa.eu/en/efsajournal/doc/2133.pdf.