EU Publishes Regulation to Control Acrylamide Levels in Food

The European Commission has just published EC regulation 2017/2158 “establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food”.  This controls acrylamide in baked or fried carbohydrate-rich foods.  This may include deep fried potatoes, bread, breakfast cereals, baked goods (such as biscuits, cereal bars, wafers, crumpets etc.) as well as roasted and instant coffee.

The regulation requires food businesses to establish a programme of sampling and analysis of levels of acrylamide in the relevant foodstuffs along with keeping records of their mitigation measures.  A series of mitigation measures are described for the different product types in the regulation.  Benchmark levels are defined as performance indicators used to verify the effectiveness of the mitigation measures and are based on experience and occurrence for broad food categories.  Benchmark levels for the presence of acrylamide in all relevant foodstuffs are listed e.g. 500µg/kg in French fries and 40µg/kg in baby foods.

The regulation shall apply from 11 April 2018.

Click here to download the regulation.