The Draft sets measures to mitigate the presence of acrylamide in foods and establishes benchmark levels as performance indicators to be used to verify the effectiveness of the mitigation measures. The products included in the scope of the draft regulation are the following:
- french fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes;
- potato crisps, snacks, crackers and other potato products from potato dough;
- bread;
- breakfast cereals (excluding porridge);
- fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes. In this category a cracker is a dry biscuit (a baked product based on cereal flour);
- coffee:
- roast coffee;
- instant (soluble) coffee;
- coffee substitutes;
- baby food and, processed cereal-based food intended for infants and young children as defined in Regulation (EU) No 609/2013 of the European Parliament and of the Council.
As nuts and dried fruits are ingredients used in the manufacture bakery products, food business operators shall take into account in the risk assessment the acrylamide contribution of these products.
The final date for comments is October 8, 2017. The proposed date of adoption is November 2017.
For further information, please contact us at inc@nutfruit.org.