date:Jul 31, 2017
anning to initiate discussions on additional measures, such as setting the maximum levels of acrylamide in certain foods without delay once this regulation is adopted.
Background
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.
The presence of acrylamide in food was i