[quote align=”center”]Published in OG UE L304 of 21 November 2017 regulation (UE) 20 November 2017, n. 2158 “establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food”.[/quote]
Acrylamide is a low molecular weight, highly water soluble, organic compound which forms from the naturally occurring constituents asparagine and sugars in certain foods when prepared at temperatures typically higher than 120 °C and low moisture. It forms mainly in baked or fried carbohydrate-rich foods where raw materials contain its precursors, such as cereals, potatoes and coffee beans.
This regulation concerns all food business operators, which produce and place on the market:
(a) French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes;
(b) potato crisps, snacks, crackers and other potato products from potato dough;
(c) bread;
(d) breakfast cereals (excluding porridge);
(e) fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes. In this category a cracker is a dry biscuit (a baked product based on cereal flour);
(f) coffee:
(i) roast coffee;
(ii) instant (soluble) coffee;
(g) coffee substitutes;
(h) baby food and, processed cereal-based food intended for infants and young children as defined in Regulation (EU) No 609/2013 of the European Parliament and of the Council.
Food business operators, which produce and place on the market foodstuffs listed shall apply mitigation measures provided in the regulation.
The regulation will come into force from 11 April 2018.
