Member states representatives have voted in favour of the European Commissions proposal to reduce the presence of acrylamide in food.

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.

once implemented, the new regulation will compel food business operators (FBOs) to apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.

Vytenis Andriukaitis, commissioner for health and food safety, says, "Today we took an important step in protecting the health and well-being of citizens. The new regulation will not only help to reduce the presence of this carcinogenic substance but also will help raise awareness on how to avoid the exposure to it that oftentimes comes from home-cooking."

The text agreed will now be sent to the council and the European Parliament. The two institutions will have three months to examine it before final adoption by the Commission. The proposal could be implemented in 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.

The presence of acrylamide in food was initially detected in 2002 and since then research has been undertaken to identify measures to reduce its presence in food. The European Food Safety Authority (EFSA) confirmed in 2015 that acrylamide is a carcinogenic substance and that current levels of dietary exposure to acrylamide indicate a concern with respect to the carcinogenic effects.

Following EFSAs opinion, the Commission started discussions with member states authorities to determine appropriate regulatory measures to reduce the presence of acrylamide in food.