Consumers, Europe, UK, Ireland, Health/Nutrition/Food Safety, Processing, fries, chips, Trends

New European regulation on acrylamide: What manufacturers should know

New EU regulation on acrylamide will become effective in April. Pic: ©GettyImages/ZerborA new EU regulation on acrylamide is setting benchmark values in several categories that will affect the bakery and snacks sectors. Peter Müller, technical service manager, Food, at Novozymes examines the upcoming challenges facing manufacturers. The new European regulation on acrylamide reduction will go into effect on April 11, 2018. Acrylamide is a suspected carcinogen that forms when starchy foods are treated at high heat. The new EU regulation sets lower benchmark values in product categories that include French fries, potato crisps and other products made from potato dough, bread, breakfast cereals, fine bakery wares such as cookies, biscuits, cereal bars, coffee and coffee substitutes, and baby food. Starting in April, food business operators who produce and place foods in these food categories on the European market must provide evidence that they have taken steps to reduce acrylamide in their production and products. The products must have acrylamide levels lower than the benchmark levels and as low as reasonably achievable (the ALARA principle). More

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