The U.S. Food and Drug Administration has issued guidance titled
“Acrylamide in Foods” that finalizes a November 2013 draft on the
topic. The document provides information about reducing acrylamide
in potato-based, cereal-based and other foods as well as information to
provide consumers on cooking packaged frozen french fries. See Federal
Register, March 11, 2016.

 

Issue 597

About The Author

For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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