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The Financial Times reports that Freshfields, an international law firm, has warned that food producers and retailers still run the risk of being sued if they don’t deal with the possible dangers of acrylamides in baked and fried foods.

While there has been a plethora of conflicting information about acrylamides -- studies that say they are carcinogenic to humans, and others saying that they are not -- the law firm told FT that litigation always is possible, even likely, and that companies should clearly document their efforts to understand all the science and deal with the i

Paul Bowden, a Freshfields partner, told FT: "The science has already reached a point where the clock is ticking for the industry." The risks of being sued are unclear but need to be monitored as new information emerges, the firm said.
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