Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on its toxicity, on the influence of processing on the acrylamide levels in food, and on possible mitigation measures. The European Food Safety Authority (EFSA) has performed a risk assessment concluding that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.