The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.