Research projects

ACRYRED (CA21149) is an international research network within the COST programme, established to facilitate cooperation between researchers and other stakeholders and to advance knowledge and approaches aimed at reducing acrylamide levels in food, particularly cereal-based products.

Acrylamide is a substance that can form during high-temperature food processing, such as baking, frying and roasting. Due to its potential adverse health effects, reducing acrylamide levels is an important challenge for the food industry and food safety. Free asparagine, an amino acid naturally present in cereals, plays a key role in acrylamide formation in cereal-based products.

ACRYRED addresses opportunities to reduce acrylamide formation throughout the entire cereal supply chain, from plant breeding and crop production to food processing and final preparation. Particular attention is given to reducing free asparagine levels in cereals through appropriate plant breeding approaches and agricultural practices, as this can significantly contribute to reducing acrylamide formation during food processing.

The Action brings together researchers from the fields of genetics, plant breeding, agronomy, food technology and toxicology, alongside cereal growers, food industry representatives, regulatory authorities and consumer organisations. By promoting interdisciplinary cooperation and knowledge exchange, it contributes to the development of comprehensive solutions for reducing consumer exposure to acrylamide.

Main Activities

The Action is organised into five thematic Working Groups:

• WG1 – Interdisciplinary Exchange and Integration of Knowledge on Asparagine and Acrylamide: Facilitating interdisciplinary knowledge exchange and integrating research findings on asparagine and acrylamide.
• WG2 – Agronomy and Plant Breeding: Investigating the effects of agronomic practices and plant breeding on free asparagine levels in cereals.
• WG3 – Chemistry & Processing: Exploring the chemical processes involved in acrylamide formation and opportunities to reduce its levels during food processing.
• WG4 – Cereal Supply Chain Economy: Addressing the economic aspects of the cereal supply chain and opportunities for introducing cereals with lower free asparagine levels.
• WG5 – Risk-benefit of MR Products and its Mitigation: Examining the benefits and risks associated with Maillard reaction products and potential mitigation strategies.

The Action promotes knowledge exchange and the sharing of good practices through international scientific meetings, conferences, workshops and training activities, as well as Short-Term Scientific Missions (STSMs). Particular emphasis is placed on strengthening cooperation between research institutions, cereal growers and the food industry, and facilitating the transfer of new knowledge into practice.

Funding

ACRYRED (CA21149) is supported by COST (European Cooperation in Science and Technology), funded by the European Union.