and the companies were fined with millions in penalties and costs. Additionally, the companies needed to post acrylamide warnings on their products as needed or work to reduce the acrylamide content of their foods to accept- able levels (State of California Department of Justice, 2013). Currently, the most popular methods for acrylamide measure- ments in foods rely on GC–MS or LC–MS/MS (Wenzl et al., 2006). However, their use requires extensive sample preparation, highly specialised instrumentation and skilled operators.