Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Scientists from Rothamsted Research – the longest-running agricultural research institute in the world – have used genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...
It has been a year since the European Commission Regulation came into force on April 11 2018, obliging food business operators (FBOs) to apply acrylamide mitigation measures. Despite calls for the EU to take a tougher stance, manufacturers are stepping...
The major UK retail chain has told BakeryandSnacks it's blackened loaves are well within limit following criticizm by The Chartered Institute of Environmental Health (CIEH) for selling bread that could contain higher than recommended levels of acrylamide.
Ireland-based Kerry – one of the world’s largest taste and nutrition companies – hosted its second Bakery Innovation Seminar focused on the drivers of innovation in fine bakery goods, including cakes, cookies, crackers and muffins. BakeryandSnack’s Raising...
An EU vote backing the Commission's proposal to reduce acrylamide in food and drink could see mandatory mitigation action and benchmark levels in place by spring next year, with maximum levels to follow.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
To improve its user friendliness, trade body FoodDrinkEurope has restructured its ‘acrylamide toolbox’ around the three main ingredient types - potatoes, cereals and coffee - that are more commonly associated with the risk of higher formation of the chemical.
A European Food Safety Authority (EFSA) survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited number of food groups.
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
There is a general trend towards lower levels acrylamide in food products over time, EFSA has observed – but the decrease is not consistent across food groups and for some levels have actually increased.