The levels of Acrylamide have been

substantially reduced in several food

catagories. For instance, a dataset of

over 40,000 samples of potato crisps

taken over 9 years showed an

average reduction of 53%. The

proportion exceeding indicative

values fell from 23% to 3%

Industry continues to invest significant resources – in education, research programmes and innovation such as new food processing procedures and technologies

What is acrylamide andwhat does the science say?

The food industry took action as soon as acrylamide was discovered back in 2002

It forms naturally in a wide range of basic foodstuffs such as bread, biscuits, potato

crisps, French fries and coffee.

Acrylamideoccurs naturally in starchy food products during baking, grilling, roasting, toasting or frying. It is not added to food. It occurs in home and restaurant cooking as well as in manufactured food.

Total elimination of acrylamide from the food chain is impossible.

Industry has taken action

We cannot eliminate it,but we can manage it.The goal must be: Continued progressive reduction of acrylamide levels with process controls across sectors aimed at downward adjustment of indicative values overtime as new tools become available.

AC

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An Acrylamide Toolbox for manufacturers has been created in

collaboration with the European Commission and other national

authorities. EFSA regards the toolbox as an important initiative to reduce acrylamide across food categories2.

Europe has led global mitigation efforts for several years

AcrylamideToolbox

53%Reduction

Efforts have already hadsignificant impact:

Next Steps:

1& 2. Scientific opinion in acrylamide in food, Panel on Contaminants in the Food Chain. EFSA Journal: EFSA Journal 2015;13(6):4104 [321 pp.]. doi: 10.2903/j.efsa.2015.4104.

EFSA OpinionThe 2015 European Food Safety Authority Opinion

reconfirmed that based on animal studies acrylamide

potentially increases the risk of developing cancer for

consumers in all age groups1.

Potato Crisps

The European Commission proposalis an effective way to tackle acrylamide

MANDATORY CODES OF PRACTICEvetted and

endorsed by the Commission and Member States with EP scrutiny

ALL FOOD BUSINESS OPERATORS TO TAKE

ACTION

Process controls and other measures across

sectors including downward adjustment of

indicative values over time will result in

PROGRESSIVE REDUCTION OF ACRYLAMIDE

IN THE EUROPEAN FOOD SUPPLY.

COMPLIANCE STRICTLY ASSESSED THOUGH EU

OFFICIAL CONTROLS LEGISLATION

Checked as part ofofficial controls

Records of acrylamide mitigation activities can be requested in order to verify

compliance

SANCTIONS FOR NON-COMPLIANCE

Penalties for infringement handled

on the basis of national legislation

TARGETING AS LOW AS REASONABLY ACHIEVABLE LEVELS WILL FORCE CONTINUOUS PROGRESS, unlike maximum levels which could result in stagnation as soon as operators reach the limit

BEST PRACTI

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1. It provides an efficient way to reduce acrylamide levelsto what is realistically achievable

ACRYLAMIDE

IT WILL REQUIRE

So...Why are maximumlevels not the solution?

2. It offers one of the most effective ways to assure continuous improvement in consumer safety

They would not reduce overall exposure

They do not encourage companies to keep reducing acrylamide, once the limit has been

reached

They are very burdensome for SMEs

They would only ever be a reference, since it is impossible to guarantee the exact same level of

acrylamide in each pack of each product

It provides, for the �rst time, a harmonised European regulation for acrylamide control. It introduces new legal obligations for all food producers to take action to reduce the levels of acrylamide in their products. Control authorities in the Member States will ensure that the rules are enforced. This is the most e�cient way of regulating acrylamide and will ensure the best possible protection of European consumers

Because...