New European acrylamide standards on the way

The European Commission is preparing stricter rules for acrylamide in food products. Some products will likely be subject to statutory maximum levels. Other product groups will receive new or stricter benchmark levels. The exact categories and levels have not yet been announced. Specific standards for bakery products are expected, however. Products in which acrylamide forms easily therefore require particular attention.

Monitoring data determine new levels

The stricter rules do not come as a surprise. The European Commission previously announced plans for a proposal. It collected monitoring data for this purpose between 2019 and 2024. These data were gathered after Regulation (EU) 2017/2158 took effect.

The Commission has already explained its calculation method. For benchmark levels, 80 to 85 percent of measurements must fall below the specified level. Measurement uncertainty is not considered in this assessment.

For statutory maximum levels, at least 95 percent of measurements must fall below the limit. Measurement uncertainty may be considered in this assessment. The Commission is also working on clear product descriptions. These should clarify which category a product belongs to.

Control measures are already mandatory

Bakery products are not currently subject to statutory maximum levels. Bakeries must nevertheless minimize acrylamide formation as much as possible. The European regulation outlines several measures for this purpose. It also covers bread and pastry products.

Acrylamide forms when certain foods are heated. The substance has been shown to be harmful to animals. In humans, long-term dietary exposure may increase the risk of cancer.

Higher-risk products require extra attention

Acrylamide forms relatively easily in speculaas cookies, kruidnoten and taaitaai. The same applies to ontbijtkoek and egg cakes. NBC developed a color guide for bakeries producing egg cakes. Specific recipes are also available for speculaas and ontbijtkoek.

Several factors affect acrylamide formation in these products. These include raising agent E503, baking time, baking temperature, malt and sugars. The use of the enzyme asparaginase also plays a role.

The impact of the new rules remains uncertain for now. The Commission must first announce the affected product groups and levels. In the meantime, bakeries can pay closer attention to controlling acrylamide formation.

Nbc.nl