Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance) (c. 2158)

ANNEX I U.K. MITIGATION MEASURES REFERRED TO IN ARTICLE 2(1)

X. BREAD U.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.

Product design, processing and heating U.K.

1. FBOs shall ensure that bread is baked to a lighter colour endpoint to reduce acrylamide formation taking into account individual product design and technical possibilities. U.K.

2. FBOs shall extend the yeast fermentation time taking into account the product design and the technical possibilities. U.K.

3. FBOs shall lower thermal input by optimising baking temperature and time insofar possible. U.K.

4. FBOs shall provide baking instructions for bread that is to be finished at home, in bake-off areas, retail shops or in catering establishments. U.K.

5. FBOs shall substitute ingredients that have the potential to raise acrylamide levels in the final product where this is compatible with product design and technical possibilities, that includes for instance the use of nuts and seeds roasted at lower rather than higher temperatures. U.K.

6. FBOs shall replace fructose with glucose particularly in recipes containing ammonium bicarbonate (E503) where the product design allows and insofar possible. That includes, for instance, replacing invert sugar syrup and honey, which contain higher levels of fructose, with glucose syrup. U.K.

7. In products with low moisture content, FBOs shall use asparaginase to reduce asparagine insofar possible and taking into account product recipe, ingredients, moisture content and process. U.K.