Manufacturers face tougher legal restrictions on the levels of the carcinogen acrylamide permitted in food, after the failure of many parts of the industry to cut them by voluntary measures.
Levels of the chemical acrylamide are rising in some food products while falling in others, according to the latest survey by the Food Standards Agency (FSA).
The European Commission has published precise recommendations for the monitoring of acrylamide levels in food products, as the reduction of levels is patchy across categories.
Fearful that a carcinogenic ingredient may be cancerous to its reputation, the food industry is pulling out all the stops to cut acrylamide levels. Sarah Britton reports
