EU countries want to reduce presence of acrylamide in food

EU Member States representatives have approved a Commission’s proposal to reduce the presence of acrylamide in food. Acrylamide is a carcinogenic substance that forms from naturally present free asparagine (amino acid) and sugars during high temperature processing, such as frying, roasting and baking, particularly in potato-based products, cereal-based products, coffee and coffee substitutes. The new regulation, which is expected to come into force next spring, will require that food business operators (FBOs) apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.

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