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11.07.2018 - Analytics

Guideline on Acrylamide Regulation (EU) No. 2017/2158

In June, the EU Commission's guideline on the interpretation of "Regulation (EU) No. 2017/2158 laying down mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food" was adopted by the Standing Committee on Plants, Animals, Food and Feed (PAFF) and is expected to be published shortly on the European Commission's website.

Furthermore, a draft for acrylamide monitoring in the form of a commission recommendation was accepted by PAFF. After a final review, this recommendation is to be published in the Official Journal of the European Commission. The annex of this recommendation lists foods for which there are still few content data available and for which no benchmark levels exist yet. The benchmark levels in the annex to Regulation (EU) No. 2017/2158 cannot be applied to these foods. These include, among others, potato products such as rösti and croquettes, baked goods such as donuts, croissants, and rolls, or cereal products like rice crackers and cereal snacks.

For example, the benchmark level for ready-to-eat French fries of 500 µg/kg can also be applied to other frozen and oven-baked products made from fresh potatoes but NOT for rösti. Furthermore, the annex of Regulation (EU) No. 2017/2158 sets benchmark levels for fine waffles such as cookies and waffles (350 µg/kg) or gingerbread (800 µg/kg). However, these cannot be applied to donuts, muffins, cakes, eclairs, or rice crackers.

In our Tentamus laboratories, we regularly conduct acrylamide testing. We provide you with fast and reliable results.

Source: www.bll.de