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)

VII. COFFEE SUBSTITUTES CONTAINING MORE THAN 50 % CHICORY U.K.

FBOs shall purchase only cultivars low in asparagine and FBOs shall ensure that no late and excessive nitrogen application has taken place during the growth of chicory.

Recipe U.K.

If coffee substitutes are not made exclusively from chicory namely, chicory content is less than 100 % and more than 50 %, FBOs shall add other ingredients, such as chicory fibres, roasted cereals, as these have been shown to be effective to reduce the acrylamide content in the final product.

Processing U.K.

1. FBOs shall identify the critical roast conditions to ensure minimal acrylamide formation within the target flavour profile. Conclusions shall be documented. U.K.

2. Control of roast conditions shall be incorporated into the manufacturer's food safety management system. U.K.