Acrylamide is known to be a neurotoxic and genotoxic compound. Moreover, it is classified as ‘likely to be carcinogenic to humans’ in a relatively low dosage. It occurs not only in industrial materials but forms naturally in plant-based food products during their thermal processing. The main food commodities at risk are potato-based products (French fries, potato crisps), cereal-based products (soft bread, breakfast cereals, biscuits and wafers, crispbread, gingerbread), and roast & instant coffee, among others.