PAFF committee approves proposal to reduce acrylamide presence in food

Background and further information:

Once implemented, this regulation is to require that food business operators (FBOs) apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.

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 presence of acrylamide in food was initially detected in 2002 and since then research was undertaken to identify measures to reduce its presence in food. The European Food Safety Authority (EFSA) confirmed in 2015 that acrylamide is a carcinogenic substance and that current levels of dietary exposure to acrylamide indicate a concern with respect to the carcinogenic effects.

The Standing Committee on Plants, Animals, Food and Feed (PAFF Committee) showed its support on 19 July 2017 for a proposal from the European Commission aiming to reduce the presence of acrylamide in food.

• Primary Source

European Commission: DG Health and Food Safety: Commission Regulation on the application of control & mitigation measures to reduce the presence of acrylamide in food http://ec.europa.eu/info/law/better-regulation/initiatives/ares-2017-2895100

EurActiv, 20.07.17: EU adopts first restrictions on cancer-causing acrylamide in food https://www.euractiv.com/section/agriculture-food/news/eu-adopts-first-restrictions-on-cancer-causing-acrylamide-in-food/

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