Acrylamide has been a listed carcinogen under Proposition 65 since 1990, and it looks as though OEHHA will soon be listing it soon as a reproductive toxicant as well. Acrylamide levels in potatoes increase as they are turned into french fries, potato chips, etc. Hence, the following rather complicated Proposition 65 warning (presented here without warranty as to authenticity -- I'm not really sure):
Anyway, now comes word that "Functional Technologies Develops Yeast Solution for Acrylamide in Processed Foods."
The company, located in Vancouver, announced last week that
it has developed, tested and filed patent applications for yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods are baked, fried or toasted. Recognized globally as a serious food safety issue since 2002, acrylamide has been found in many widely consumed foods, including bread, cookies, crackers, baby food, breakfast cereal, French fries and potato chips.
Of course, under Proposition 65's section 25249.10(c), if the baking, frying or toasting process results in any increase at all in acrylamide levels, defendants will still have the very expensive burden of showing that the levels are below the "No Significant Risk" and "No Observable Effect" levels. If Functional Technologies really wants to run with this, it should be proceeding with that very expensive research as well.