News
05.04.2018 - Analytics
New EU regulation on acrylamide
On November 20, 2017, the European Commission published Regulation (EU) 2017/2158 to reduce the acrylamide content in food. It applies from April 11, 2018.
For the first time, it provides specific legal requirements for minimizing acrylamide in food. The legal framework is provided by European hygiene law. It envisages the integration of acrylamide management into (existing) quality management systems. As a result, food business operators, particularly small businesses, are now increasingly confronted with the issue.
Mandatory minimization measures have been established for the following food groups:
- French fries with a benchmark of 500 µg/kg
- Potato chips, snacks, crackers, and similar products based on potatoes with a benchmark of 750 µg/kg
- Bread, depending on the product, with benchmarks between 50-100 µg/kg
- Breakfast cereals, except porridge, depending on the product, with benchmarks between 150-300 µg/kg
- Fine bakery products, depending on the product, with benchmarks between 300-800 µg/kg
- Coffee, depending on the product, with benchmarks between 400-850 µg/kg
- Coffee substitutes, depending on the product, with benchmarks between 500-4000 µg/kg
- Cereal-based and other baby foods for infants and young children, depending on the product, with benchmarks between 40-150 µg/kg
Increased self-monitoring regarding compliance with these benchmarks and documentation of the management system must be enforced. The regulation also provides that, upon request from the food monitoring authority, results of the self-monitoring must be presented. Pure trading activities are excluded from the scope of the regulation.
With Regulation (EU) 2017/2158, a uniform basis for successful minimization is to be created across Europe. However, the Federation of Food Law and Food Science (BLL) points out that important questions regarding scope and delimitation, as well as enforcement, remain open at this point in time. Thus, legal uncertainties are created. The EU Commission has therefore announced that it will develop an interpretative aid for the regulation. This is to be published in spring 2018.
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Background information on Acrylamide Acrylamide was first detected in food in April 2002. It is a process contaminant that occurs unintentionally as a by-product, e.g., during baking, grilling, frying, or roasting, especially in carbohydrate-rich foods. It is formed from the naturally occurring amino acid asparagine and reducing sugars such as glucose or fructose. This formation path is independent of whether the food is industrially produced, prepared in gastronomy, or at home. A study published in 2015 by the European Food Safety Authority (EFSA) points to possible carcinogenic potential. As a result, a concept was developed for the gradual minimization of undesirable acrylamide levels in food. The resultant benchmark recommendation 2013/647 EU first established signal values for 11 food groups, but these were not enshrined in law. Historically, the emphasis on acrylamide minimization has been primarily at the level of the food industry. Minimization strategies were introduced and implemented on a voluntary basis. |
In our Tentamus laboratories, we routinely conduct analyses for acrylamide. We provide quick and reliable results.
For further information, please do not hesitate to contact our customer advisors.
Sources: Regulation (EU) 2017/2158; Federation of Food Law and Food Science (BLL); Circular BLL-129-2018