The importance of scientific research and cooperation with the industry for the safe cereal-based food development and production

Abstract

The contemporary age has imposed numerous issues and obstacles worldwide that range from poverty, overpopulation, hunger, and political crisis to global warming, and other environment-bound problems. Furthermore, the interest in food safety and food waste management is gaining momentum. A potential health hazard stems from the presence of acrylamide (AA), a mutagen and Group 2A carcinogen, in food. When food is heated to a temperature above 120 °C during commercial or home cooking, free asparagine (Asn) and reducing sugars undergo the Maillard reaction, which is where AA primarily develops. According to research, foods produced from cereal grains may account for 20–60% of all AA intake. Implementation of a "field-to-fork" strategy that interconnects the food researchers and policymakers with the whole supply chain from cereal growers and the food industry with the consumers, safer and healthier cereal-based food production can be achieved.