Recent research has shown that it also exists in a natural form as a by-product of the preparation of certain foodstuffs, like coffee, grains and potatoes. The compound is a product of the reaction of sugars with the amino acid asparagine in conditions of heat, such as cooking, explains Professor Bruno De Meulenaer of Ghent University.

Acrylamide is known to be carcinogenic to lab animals, so food researchers aim to remove it from foodstuffs. The Ghent University research took two approaches:

• Looking into whether one batch of potatoes produced more acrylamide than another, so the variety could be avoided in the preparation of frieten

• Testing a variety of additives to reduce the production of the compound

In the first case, Professor De Meulenaer explained, the degree of cooking seemed to have more influence on the production of acrylamide than the sort of potato. The browner the frieten, the more of the compound they contained.

In the second case, no discernible effect could be determined in normal cooking conditions on frozen frieten, despite initially positive effects in the lab. However, fresh potatoes could be treated with additives, and all traces of acrylamide were gone after several days. Freshly cut frieten can be kept for up to 15 days without any ultimate negative effect on the taste of the end product.

The technique has been welcomed by the industry. “We’re ready to cooperate in applying these systems if we’re asked to,” commented Bernard Lefèvre of Navefri, the national union of friet-makers.