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24.01.2018 - Analytics

New EU regulations on acrylamide

French fries taste particularly good when they are nice and crispy. However, at too high temperatures, acrylamide can be formed.

As of April 2018, new regulations for the manufacturing and processing of potato products, bread and fine bakery products, breakfast cereals, infant food, coffee, and coffee substitutes apply across Europe. The aim is to reduce acrylamide levels as much as possible. The regulation, effective across Europe, will come into force on December 11. Companies will then have exactly four months to implement the new rules. Depending on the size of the business, there may also be verification and documentation requirements.

For more information, please see our announcements from 11.29.17 and 12.07.17.

In our Tentamus laboratories, we routinely perform tests for acrylamide. We provide you with fast and reliable results.

Our customer advisors are happy to assist you with any questions.

Source: www.food-monitor.de