News
07.12.2017 - Chemical tests
NEW EU REGULATION FOR ACRYLAMIDE
Acrylamide is mainly formed during the roasting, frying, grilling, and baking of carbohydrate-rich foods such as potatoes and crispbread as well as coffee. Animal studies have shown an increased cancer risk with exposure to this substance.
Until now, there were still no statutory maximum levels for acrylamide in foods. The regulations only included the guideline recommendation 2013/647/EU of the EU as well as the reference levels of the Federal Office of Consumer Protection and Food Safety (BVL), which were intended to serve as a basis for investigations by authorities and businesses. However, these values do not represent safety limits.
Now, on November 20, 2017, Regulation (EU) 2017/2158 to reduce the acrylamide content in foods was published. The new regulation will replace the previously valid guideline and reference levels. According to this, food business operators must take certain measures for various food groups early on to reduce the acrylamide content beforehand.
The following food groups are affected:
- French fries, chips, and other fried products
- Potato chips, crackers, dough-based snacks
- Bread
- Breakfast cereals (excluding porridge)
- Fine baked goods such as cookies, biscuits, gingerbread, waffles
- Coffee and coffee substitutes
- Cereal-based foods and other foods for infants and young children
The regulation also governs the sampling and analysis of acrylamide. The regulation must be implemented by no later than April 18, 2018.
Testing for acrylamide is routinely performed by our highly qualified partner laboratories. For more information, please contact your customer representative.
Source: Regulation (EU) 2017/2158