{"id":3077,"date":"2017-08-11T11:01:13","date_gmt":"2017-08-11T10:01:13","guid":{"rendered":"http:\/\/www.euchems.eu\/newsletters\/?p=3077"},"modified":"2017-08-11T11:01:13","modified_gmt":"2017-08-11T10:01:13","slug":"acrylamide-vote-in-favour-of-commissions-proposal-to-reduce-presence-in-food","status":"publish","type":"post","link":"https:\/\/www.euchems.eu\/newsletters\/acrylamide-vote-in-favour-of-commissions-proposal-to-reduce-presence-in-food\/","title":{"rendered":"Acrylamide: Vote in Favour of Commission’s Proposal to Reduce Presence in Food"},"content":{"rendered":"

Member States\u00b4 representatives voted in favour of European Commission’s proposal to reduce the presence of acrylamide in food. Once implemented, the new regulation will require that food business operators (FBOs) apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.
\nThe agreed text will now be sent to the Council and the European Parliament. The entry into force could be foreseen spring 2018. The Commission is also planning to initiate discussions on additional measures, such as setting maximum levels of acrylamide in certain foods without delay once this Regulation is adopted. Acrylamide is a carcinogenic substance that forms from naturally present free asparagine (amino-acid) and sugars during high temperature processing, such as frying, roasting and baking, particularly in potato-based products, cereal-based products, coffee and coffee substitutes. EuCheMS has submitted input to the European Commission<\/a> on this topic.<\/p>\n

Source<\/strong>: http:\/\/europa.eu\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Member States\u00b4 representatives voted in favour of European Commission’s proposal to reduce the presence of acrylamide in food. 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