Commission and member states mull over stricter rules on acrylamide in food – Euractiv
National and EU experts are currently in discussions regarding the implementation of new legally binding limits for acrylamide in food, as reported by EU sources to Euractiv. This reopens the debate surrounding the adoption of the initial EU restrictions on the carcinogenic substance back in 2017, which led to intense discussions among member states.
Initially, there was a struggle to reach an agreement on the maximum levels of acrylamide allowed in processed foods. As a result, indicators were established for food companies to monitor their efforts in reducing acrylamide levels in various products such as chips, crisps, bread, biscuits, and coffee.
The ongoing discussions between the Commission and national experts aim to introduce stricter limits for certain foods, potentially lowering existing indicators and expanding coverage to additional products like vegetable crisps and cereal crisps. The decision-making process is based on data collected by the European Food Safety Authority (EFSA) from 2020 to 2023, with an expected outcome in the latter half of the year.
Safe Food Advocacy Europe (SAFE) has raised concerns about the lack of consumer awareness regarding acrylamide and has called for the establishment of maximum levels for potato crisps, breakfast products, and French fries. They also advocate for stringent limits on baby foods and a broader range of food products to be included in the regulation.
The European Food Safety Authority (EFSA) has consistently highlighted the risks associated with acrylamide, with studies confirming its carcinogenic properties. Academia, including the University of Bari, continues to research the substance, with recent studies suggesting the need to monitor acrylamide formation in plant-based foods.
In conclusion, the push for stricter rules on acrylamide in food products underscores the importance of public health and safety. The discussions at the EU level reflect a continuous effort to address potential health risks and ensure the well-being of consumers.
SOURCE
John Peterson graduated with a degree in Agricultural Sciences from Wageningen University in the Netherlands. His specialization is in sustainable crop production and soil health management. John is passionate about integrating modern technology with traditional farming methods to enhance productivity while preserving the environment. He currently works as a consultant, helping farmers adopt sustainable practices.