Go back to the Europarl portal

Choisissez la langue de votre document :

  • bg - български
  • es - español
  • cs - čeština
  • da - dansk
  • de - Deutsch
  • et - eesti keel
  • el - ελληνικά
  • en - English (Selected)
  • fr - français
  • ga - Gaeilge
  • hr - hrvatski
  • it - italiano
  • lv - latviešu valoda
  • lt - lietuvių kalba
  • hu - magyar
  • mt - Malti
  • nl - Nederlands
  • pl - polski
  • pt - português
  • ro - română
  • sk - slovenčina
  • sl - slovenščina
  • fi - suomi
  • sv - svenska
Parliamentary questions
PDF 5kWORD 17k
16 August 2017
Answer given by Mr Andriukaitis on behalf of the Commission
Question reference: E-004581/2017

On 19 July 2017, Member State representatives voted in favour of a proposal by the Commission to reduce the presence of acrylamide in food. The agreed text will now be examined by the European Parliament and the Council before final adoption by the Commission. Entry into force could be expected in the spring of 2018.

The proposed regulatory measures to limit the presence of acrylamide in food are binding and consist of the establishment of mitigation measures and benchmark levels to verify the effectiveness of such mitigation measures.

The Commission will initiate discussions on the setting of maximum levels for acrylamide in certain foods immediately after the regulatory measures have been adopted. The setting of maximum levels is in addition and complementary to the envisaged regulatory measures.

The foreseen regulatory measures will not prohibit certain traditional culinary practices or certain traditional foods. The regulatory measures would oblige food business operators to apply mitigation measures (i.e. to choose options which result in a level of acrylamide as low as reasonably achievable) with respect to the culinary practices and the recipe of traditional foods, and without changing the nature and the organoleptic characteristics of the traditional food in question.

Legal notice - Privacy policy