The update follows the recent entry into force of the European Commission Regulation establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food.
FoodDrinkEurope said the Toolbox represented the most complete knowledge of acrylamide formation and mitigation across a variety of foods.
The update has incorporated the latest developments and applied scientific knowledge from research to industrial-scale food processing and has shown different intervention steps to help prevent and produce acrylamide formation in specific product categories.
Changes have included more detail on specialist tools for potato-based snacks and French fries and the division of coffee and coffee substitutes into two categories for more specialised handling.
Guidance on implementing Commission Regulation (EU) 2017/2158 has been provided and a section on analysis sampling and methods addresses measurement uncertainty more accurately.