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Precautionary Measures for the Reduction of Acrylamide Presence in Common Foods Set in Law

放大字体  缩小字体 Date:01 Dec 2017  Views:50
The carcinogenic compound acrylamide has been a debated food safety risk since several years. In 2015 EFSA published an opinion on the adverse consequences of the compound whereby it concluded acrylamide increases the risk for cancer in all age groups. The established intake levels were of sufficient concern to make that European risk managers had to address the issue. For that reason, the European Commission has come forward with Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. The mitigation measures proposed cover many different food categories; including fries, crisps, bread, breakfast cereals, fine bakery wares, coffee, coffee substitutes and baby food as well as cereal-based food for infants and young children. In addition, the measures relate to different aspects of the supply chain; from raw materials through processing to storage. Such include the selection of potato varieties less susceptible to the formation of acrylamide. During process certain techniques and temperatures may have to be applied which will require the introduction of additional control points for manufacturers.
 
The new requirements that food manufacturers will have to implement will apply from 1 April 2018.
 
Full text of the Regulation - Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food – can be found via the following link.


Source: FOOD COMPLIANCE INT.

 

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