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)

ANNEX IVU.K. BENCHMARK LEVELS REFERRED TO IN ARTICLE 1(1)

Benchmark levels for the presence of acrylamide in foodstuffs referred to in Article 1(1) are as follows:

Food	Benchmark level[μg/kg]
^a Non-whole grain and/or non-bran based cereals. The cereal present in the largest quantity determines the category.
^b The benchmark level to be applied to coffee substitutes from a mixture of cereals and chicory takes into account the relative proportion of these ingredients in the final product.
^c As defined in Regulation (EU) No 609/2013.
French fries (ready-to-eat)	500
Potato crisps from fresh potatoes and from potato dough Potato-based crackers Other potato products from potato dough	750
Soft bread
(a)Wheat based bread	50
(b)Soft bread other than wheat based bread	100
Breakfast cereals (excl. porridge)
bran products and whole grain cereals, gun puffed grain	300
wheat and rye based products^a	300
maize, oat, spelt, barley and rice based products^a	150
Biscuits and wafers	350
Crackers with the exception of potato based crackers	400
Crispbread	350
Ginger bread	800
Products similar to the other products in this category	300
Roast coffee	400
Instant (soluble) coffee	850
Coffee substitutes
(a)coffee substitutes exclusively from cereals	500
(b)coffee substitutes from a mixture of cereals and chicory	^b
(c)coffee substitutes exclusively from chicory	4 000
Baby foods, processed cereal based foods for infants and young children excluding biscuits and rusks^c	40
Biscuits and rusks for infants and young children^c	150