Campaigners say that leaked documents revealing the legislative retreat show “undue influence” by the food industry over EU law-making and a “permanent scandal”, although the issue is complex. Acrylamide levels can be reduced by using different ingredients and additives, or by changing storage methods and the temperature at which food is cooked. But this could affect food industry practice, costs and product tastes, and EU legislation in the area has so far been confined to voluntary codes of practice. Their call for indicative values for different food groups clearly hasn’t worked so far, as acrylamide levels are as high as ever, according to Efsa data. Some commission sources say that bolder, more binding measures will be threatened in a final draft, if the food industry does not take the acrylamide issue more seriously.

Source: The Guardian October 26, 2016 10:30 UTC