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Acrylamide

Policy Position

FDF is committed to collaborating, through CIAA, in an open and transparent manner with regulatory authorities and others to reduce exposure to acrylamide from processed food. FDF supports the development of the Toolbox concept as an alternative to legislation.

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Background

Acrylamide was first found to be present in food by Swedish scientists in 2002. The main products affected are carbohydrate-rich foods cooked at high temperatures, such as potato and cereal-based products and coffee. It is formed by the reaction of the amino acid asparagine with reducing sugars (especially glucose and fructose) and is likely to have been present in food for a long time as a result of traditional cooking practices.

Acrylamide has been classified as 'probably carcinogenic to humans'. The risk to public health at the levels found in food is unclear but, as a precautionary approach, levels should be reduced to as low as reasonably achievable. No legal limit has been set for acrylamide in food.

More than 200 research projects have been initiated at an EU and international level to improve understanding of the formation of acrylamide in food, identify what can be done to reduce levels and clarify the possible risk to human health. In particular, the food industry mounted a significant research programme and individual companies/trade associations have shared information via CIAA to accelerate the implementation of possible steps to reduce acrylamide levels in food.

There is no single solution to reduce acrylamide levels in the range of foods in which it has been found. CIAA has therefore developed a 'Toolbox' which summarises the reduction measures identified by industry to date. The Toolbox identifies 13 measures ('tools') within four compartments – namely natural parameters; product composition; process conditions; and finished product characteristics. It allows individual manufacturers, including SMEs with limited R&D resources, to evaluate the suitability of the 'tools' to their products and their manufacturing process/equipment coupled with the need to continue to provide consumers with high quality products consistent with their brand image and consumer expectations. Some of these 'tools' could also be relevant to reduce levels of acrylamide formed during food preparation in catering establishments and the home. The Toolbox has been supported by the EU and national authorities and the Codex Code of Practice on Acrylamide, draws on the approach used in the Toolbox.

Considerable progress has already been made by the food industry in reducing levels e.g. potato crisps (30-40%); potato fries (15%); and crispbread (75%); but more work is needed on coffee to understand the mechanism of formation and effects of agronomy and processing.

To inform SMEs of these developments, CIAA's Acrylamide Expert Group has prepared a series of pamphlets covering biscuits, cereals, crisps, bread and French fries. These highlight relevant effective acrylamide mitigation strategies and raise awareness of the Toolbox approach. The pamphlets have been translated by the European Commission and are used by national authorities.

On 8 December 2009, EU member states agreed to set guidance levels for Acrylamide. It is not yet clear for which categories guidance levels will be set. Discussions are expected to continue in Governmental experts meting during 2010.

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