Acrylamide concerns: EU consumer organization calls for stronger consumer protection
A new European test by consumer organizations has highlighted that consumers, especially young consumers, should be better protected from cancer-causing acrylamide in their food. To do so, the European Consumer Organization, BEUC, is calling on the European Commission (EC) to lower the current indicative benchmarks for this contaminant and make these binding for food producers.
The latest EU acrylamide regulations (Regulation (EU) 2017/2158) came into force in April 2018, marking the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products.
The legislation describes practical measures based upon best practice guidelines developed by the food industry to mitigate acrylamide formation in a range of foods.
Since the 2018 acrylamide regulation came into force in Europe, food manufacturers, fast-food chains and restaurants must ensure acrylamide levels in their products remain below indicative benchmarks set in the law. For instance, techniques to reduce acrylamide in potato-based products include using potato varieties less likely to develop acrylamide, storing them properly and frying them at a minimum temperature.