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The Commission of the European Union (EU) has issued new requirements to control acrylamide levels in certain food products.
Acrylamide is a highly water soluble, organic compound that typically forms in certain foods that are prepared at high temperatures, such as baked or fried food products based on cereals, grains or potatoes. Because it is defined as a contaminant under EU law, acrylamide represents a potential hazard in foods.
Published in November in the Official Journal of the European Union, Regulation (EU) 2-17/2158, address the management and control of acrylamide in food safety management systems. Under the Regulation, food producers and food business operators will be expected to minimise acrylamide formation in the foods they produce, to monitor acrylamide levels through sampling and testing, and to maintain records of mitigation measures and testing results.
The EU’s Regulation on the management of acrylamide in food takes effect in April 2018, and will be applicable to those who produce or place on the market, potato fries and crisps, snacks, crackers and other products made from potato dough, bread, most breakfast cereals, cookies, biscuits and other fine bakery wares, coffee and coffee substitutes, and baby food and other cereal-based foods intended for infants and young children.
The text of the Regulation as published in the Official Journal is available here.