Food businesses will soon be required to reduce the amount of acrylamides in food, and the EU is also considering setting maximum levels for certain foods 'without delay'.
The decision to regulate follows several years of monitoring and discussion. Legislators have now concluded that the evidence that acrylamide can harm human health is strong enough to warrant action.
Acrylamide is a carcinogenic substance that forms when starchy foods undergo high-temperature cooking, such as frying, roasting or baking. It is particularly prevalent in potato- and cereal-based products, as well as coffee. The new law could come into force as early as next spring.
Campaigners have recently found several well-known crisp brands to contain high levels of acrylamide, along with 10% of biscuits for children on sale in the UK.
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Published Monday 7 August 2017
Sustain: Sustain The alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity.
