ANNEX IU.K. MITIGATION MEASURES REFERRED TO IN ARTICLE 2(1)
VI.COFFEE SUBSTITUTES CONTAINING MORE THAN 50 % CEREALSU.K.
Agronomy U.K.
In case of contract farming, where agricultural products are supplied to FBOs directly by their producers, FBOs shall ensure that the following requirements to prevent elevated asparagine levels in cereals are applied:
to follow Good Agricultural Practices on fertilisation, in particular with regard to maintaining balanced sulphur levels in the soil and to ensure a correct nitrogen application;
to follow Good Phytosanitary Practices in order to ensure the application of good practices on crop protection measures to prevent fungal infection.
FBOs shall carry out controls to verify the effective application of the aforesaid requirements.
Recipe U.K.
1.Given that products based on maize and rice tend to have less acrylamide than those made with wheat, rye, oats and barley, FBOs shall consider using maize and rice in the new product development where applicable, taking into consideration that any change will have an impact on the manufacturing process and organoleptic properties of the product.U.K.
2.FBOs shall control the addition rates at the point of addition of reducing sugars (e.g. fructose and glucose) and ingredients containing reducing sugars (e.g. honey) taking into consideration the impact on organoleptic properties and process functionalities (binding clusters) and which can act as precursors to acrylamide formation when added prior to heat-treatment stages.U.K.
3.If coffee substitutes are not made exclusively from cereals, FBOs shall use of other ingredients which result in lower levels of acrylamide after high temperature processing where applicable.U.K.
Processing U.K.
1.FBOs shall identify the critical roast conditions to ensure minimal acrylamide formation within the target flavour profile.U.K.
2.Control of roast conditions shall be incorporated into a Pre-requisite Program (PRP) as part of Good Manufacturing Practice (GMP).U.K.