Call for Partners | ContamiClean – Reduction of process contaminants: in-line monitoring and mitigation

Processes such as frying and baking are crucial in creating the final characteristics of tasty and high-quality foods. Nonetheless, they can also result in formation of unwanted and unhealthy contaminants, such as acrylamide, monochloropropanediol esters (MCPD esters) and furans. These contaminants are especially prevalent with intense heat processing, such as deep-frying or coffee roasting. Or when new ingredients and formulations are used, such as replacing cereals by vegetable ingredients). To mitigate contaminant formation, (in-line) monitoring is a first requirement to get direct control and understanding during the processing. The next step is to create mechanistic understanding of the contaminant formation and to develop strategies to mitigate their formation in food. Mitigation strategies are especially important for those compounds where legislation is in place or upcoming in the (near) future. Currentlly, there are maximum limits (MLs) for 3-MCPD(E), Glycidyl esters in fat and oil and PAHs in various food categories, and benchmark levels (BMLs) for acrylamide. These BMLs will likely be transferred into MLs in the near future. Furthermore, there is upcoming legislation  for MOAH in food, furans in babyfood, and 3-MCPD(E) and glycidyl esters in processed foods.  

The project aims to optimise the production process such that products with high quality (i.e. texture) are obtained while minimising processing contaminants by adjusting ingredient choice and selecting appropriate time/temeprature combinations.