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Parliamentary questions
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5 July 2017
E-004581-17
Question for written answer E-004581-17
to the Commission
Rule 130
Mara Bizzotto (ENF)

 Subject:  Acrylamide in food and protection of gastronomic specialities and traditions
 Answer in writing 

Potatoes and grains, two of the most frequently consumed foods in Europe, if fried or cooked at high temperatures, may in some cases be carcinogenic or toxic. That way of cooking produces a chemical substance known as acrylamide, which is potentially dangerous, especially for children.

In June 2015, the European Food Safety Authority (EFSA) published a scientific opinion on the risks associated with acrylamide in food, describing the substance as ‘a public health concern’.

Considering that the Commission is currently drafting a regulation to limit the presence of acrylamide in food; considering that Flemish Minister for Tourism Ben Weyts recently protested to and demanded information from European Commissioner for Health and Food Safety Vytenis Andriukaitis regarding the legislative proposal in question, given that it may have negative economic and image-related repercussions on fries, one of Belgium’s culinary specialities;

Can the Commission say:
whether the measures it intends to take to limit the presence of acrylamide in food will be binding and involve maximum limits;
how it intends to adequately protect Italian, Belgian and other European gastronomical specialities and traditions containing fried potatoes and grains (fries, biscuits and other oven-baked specialities) to minimise the market and image-related losses in the entire supply chain that may arise from the future regulation on reducing acrylamide in food?
Original language of question: IT 
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