The Danish Agriculture and Food Council (DAFC), which represents the country’s food and farming sectors, has supported draft proposals put forward by the European Commission to reduce levels of acrylamide in certain foods.

In its submission to a consultation scheduled to run until 7 July, DAFC backed the proposed use of indicative thresholds to reduce the content of acrylamide in food.

“In our view, the Commission strikes a good balance insisting both on comprehensive actions throughout all member states and acknowledging that indicative limits provide a basis for progress,” DAFC chief policy adviser Susanne Kofoed said.

DAFC also said it had backed the Commission’s draft proposals because they highlight the necessity to address acrylamide in food through a harmonised approach and emphasise the importance of working actively throughout the food chain.

A voluntary approach to reducing levels of acrylamide in potato chips in Denmark had resulted in reductions of up to 60% since 2002, DAFC said. These results had been achieved through initiatives involving farmers, distributors and the food processing industry. Activities are continuing to reduce levels further, the organisation added.

Earlier this month, FoodDrinkEurope (FDE), which represents the food sector across the EU, told just-food it was also considering the Commission’s draft proposals. It has yet to make a submission to the consultation process.

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By GlobalData

The European Food Safety Authority (EFSA) has linked acrylamide, a chemical compound produced when starchy foods are browned, to increased cancer risk in consumers of all age groups.