As of November 6, 2019 Health Canada has approved the use of L-lysine hydrochloride in certain types of snack food (those made from dough where the main ingredient is dried potatoes or wheat flour) to inhibit acrylamide formation. You can find further details here: https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/modification-food-additives-other-accepted-uses-l-lysine-monohydrochloride-snack-foods.html
