MEPs call for lower maximum levels of acrylamide in food products for infants and young children
29 September 2020
MEPs of the ENVI Committee (@EP_Environment on Twitter) voted in favour (53 votes in favour, 26 against, 2 abstentions) of an objection to the EC proposal concerning maximum levels of acrylamide in certain foodstuffs for infants and young children.
The objection will be reported and voted in plenary on the first week of October. A move towards lower binding maximum levels is crucial to protect European consumers’ health.
Acrylamide is a chemical compound present in food that is formed from the naturally present substances free asparagine and sugars during high temperature processing, such as frying, roasting and baking. Consumers get exposed to acrylamide through industrially-produced food, such as crisps, bread, biscuits and coffee, but also from home cooking, e.g. when toasting bread or cooking fries.
According to the harmonised classification, labelling and packaging regulation (CLP Regulation) of the EU, acrylamide is toxic if swallowed, may cause genetic defects, may have carcinogenic effects, causes damage to organs through prolonged or repeated exposure, is harmful in contact with skin, causes serious eye irritation, is harmful if inhaled, is suspected of damaging fertility, causes skin irritation and may cause an allergic skin reaction.
Read SAFE’s latest position paper on this issue here.