What the evidence says
EFSA explains that acrylamide forms naturally in certain starchy foods during high-temperature cooking and that ingredients, storage and cooking conditions influence formation. The practical goal is risk reduction, not a claim that an appliance can eliminate acrylamide from every recipe.
Control the endpoint
For potato products, avoid unnecessary dark browning. Develop programs around a defined pale-golden endpoint, product mass and cut size. Excess time after the desired texture is reached can increase browning without improving the customer outcome. Recipes should state whether turning or shaking is required.
Control raw-material variables
Potato variety, sugar content, storage history, cut size, rinsing or soaking and surface moisture can change the result. An appliance comparison is not valid if these inputs vary between runs. Supplier demonstrations should use documented food preparation and more than one batch when drawing conclusions.
Communicate responsibly
Do not market an oven as ‘acrylamide-free.’ Provide practical cooking guidance, avoid overly dark endpoints and make clear that results depend on food and user choices. If a program is promoted for risk reduction, support it with an appropriate analytical study and defined recipe.
- EFSA acrylamide topic: https://www.efsa.europa.eu/en/topics/topic/acrylamide