Acrylamide is formed in a variety of heat-treated commercial foods, including coffee and coffee substitutes. Acrylamide is known to be toxic and, according to the International Agency for Research on Cancer, “possibly carcinogenic to humans.” As this gave rise for concern, researches were carried out to study acrylamide metabolism and toxicity, and elucidate the mechanistic pathways of formation. This chapter summarizes the progress made in understanding the formation of acrylamide in coffee and coffee substitutes as well as possible mitigation strategies aimed to reduce consumers' intake. So far, only a few measures currently available for acrylamide mitigation in coffee and coffee substitutes are potentially exploitable at the industrial level, that is, meeting feasibility and compatibility with the existing industrial process, regulatory compliance, costs, and economic and environmental sustainability.
