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Proposed “benchmark” acrylamide levels set to impose further food firm limits

Proposed “benchmark” acrylamide levels set to impose further food firm limits

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline "benchmark" mandatory levels for the industry.

The proposals state that Food Business Operators (FBO) of deep fried foods such as French fries, potato crisps and other potato products would have to apply "mitigation measures," in order to reduce levels of the chemical.

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