Grant: Alliance Grants

Acrylamide is a processing induced component of consumer concern found in thermally processed starch-rich plant-based food products and is the focus of this project proposal. As a result of climate change-related stressors it is likely that the accumulation of precursors (and possibly also of mitigators) of acrylamide in wheat flour and wholemeal is increasing. This project is aiming at a better understanding of the link between climate change and the accumulation of acrylamide precursors and mitigators, and how this accumulation translates into acrylamide levels in final products. Hereto, controlled growth chamber experiments with selected wheat varieties will be conducted in conditions mimicking the anticipated changes in weather patterns due to climate change. Wheat kernels will be harvested and analyzed for the precursor and mitigator levels and will eventually be used to produce cereal products. The levels of acrylamide accumulated in these products will be assessed and weighed versus benchmark levels put forward by organizations such as the European Food Safety Authority. At current, there are no recommendations or benchmark levels for this component in food products in Canada. However, a proactive approach to this upcoming challenge will be required to keep Canada's agri-food sector competitive on a global market as other trade partners are looking at introducing stricter benchmark levels and/or limitations on maximum allowed levels of this component in food.