GUIDANCE ON THE IMPLEMENTATION OF

COMMISSION REGULATION (EU) 2017/2158

OF 20 NOVEMBER 2017 ESTABLISHING
MITIGATION MEASURES AND BENCHMARK
LEVELS FOR THE REDUCTION OF THE
PRESENCE OF ACRYLAMIDE IN FOOD

IMPORTANT DISCLAIMER
“This document has no formal legal status
and, in the event of a dispute, ultimate
responsibility for the interpretation of the
law lies with the Court of Justice”
This document has been endorsed by the Standing Committee
on Plants, Animals, Food and Feed, section Novel Food and
Toxicological Safety of the Food Chain at the meeting on 11
June 2018.
This document has not been adopted by the European
Commission. Any views expressed may therefore not be
regarded as stating an official position of the Commission.
This document is an evolving document and might need to be
further updated based upon the experiences gained with the
application of Regulation (EU) 2017/2158
GUIDANCE ON THE IMPLEMENTATION OF COMMISSION
REGULATION (EU) 2017/2158 OF 20 NOVEMBER 2017
ESTABLISHING MITIGATION MEASURES AND BENCHMARK
LEVELS FOR THE REDUCTION OF THE PRESENCE OF
ACRYLAMIDE IN FOOD
A) Food products referred to in Article 1(2)

(a) French fries, other cut (deep fried) products and sliced potato crisps
from fresh potatoes;
This covers cut deep-fried and potato crisps from fresh potatoes. It includes
also deep-fried potato products to be finished in the oven.
Products such as rösti are not covered

(b) potato crisps, snacks, crackers and other potato products from
potato dough;
This covers potato crisps, potato dough based savoury snacks, potato crackers
and other potato products from potato dough.
It covers deep-fried and oven-baked products.
It covers all potato products made from potato dough;
It covers mixed doughs (mix of dough from potatoes and e.g. pulses), where
potato is the major ingredient in the dough.
Products such as pommes duchesse, croquettes, pommes noisettes,
are not covered.

(c) bread;

This covers all ordinary bakery wares which are considered bread (e.g. wheat
bread, rye bread, whole meal bread, multi grain bread, malt bread), steamed
breads and baguettes, …
The mitigation measures applicable to bread are also applicable to the
production of rolls (hamburger rolls, whole wheat rolls and milk rolls)
Products such as pita bread, Mexican tortillas, are not covered
 (d) breakfast cereals (excluding porridge)
(muesli, rolled flakes and oatmeal are also excluded);
This covers all ready-to-eat breakfast cereal products. Examples include: whole
grain breakfast cereals, granola-type breakfast cereals, corn flakes, puffed
wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals,
breakfast cereals made from bran, and extruded-type breakfast cereals made
from grain flour or powder.
Products such as porridge, muesli, rolled flakes (e.g. rolled oat flakes),
oatmeal, are not covered by this category

(e) fine bakery wares: cookies, biscuits, rusks, cereal bars, scones,
cornets, wafers, crumpets and gingerbread, as well as crackers, crisp
breads and bread substitutes. In this category a cracker is a dry
biscuit (a baked product based on cereal flour);
This covers sweet, salty and savoury products, such as cookies, biscuits, rusks,
cereal bars, scones, cornets, wafers, crumpets, gingerbread, as well as
unsweetened products such as crackers, crisp breads and bread substitutes
(such as breadsticks).
In this category a cracker is a dry biscuit (baked product based on cereal flour),
e.g. soda crackers, pretzel crackers, pretzel sticks, …
This category also covers pretzel crackers, rye crisps, matzo etc …
Products such as pretzel bread, doughnuts, muffins, cakes, éclairs,
croissants, rice crackers, are not covered
 (f) coffee
(i) roast coffee;

This covers product prepared by roasting, grinding, or both roasting and

grinding, coffee beans (Coffea arabica or Coffea robusta). Available as roasted
coffee beans or ground coffee.
(ii) instant (soluble) coffee;

This means the concentrated product obtained by extraction from roasted

coffee beans using only water as the medium of extraction and excluding any
process of hydrolysis involving the addition of an acid or a base. Apart from
those insoluble substances which are technically impossible to remove, and
insoluble oils derived from coffee, coffee extract must contain only the soluble
and aromatic constituents of coffee. The coffee-based dry matter content
must comply with the provisions of Directive 1999/4/EC of the European
Parliament and of the Council of 22 February 1999 relating to coffee extracts
and chicory extracts (OJ L 066, 13.3.1999, p.26) .
Coffee extract in solid or paste form must not contain any substances other
than those derived from the extraction of coffee.
Liquid coffee extract may contain edible sugars, whether or not roasted, in a
proportion not exceeding 12% by weight.
 (g) coffee substitutes;
These are non-coffee products, usually without caffeine, that are used to
imitate/replace coffee. They are typically obtained from plant-based
substances such as grains (e.g. barley, rye, etc.), plant roots (e.g. chicory,
dandelion, beetroot, etc.) and molasses. The plant material may be roasted
prior to processing into a soluble extract. Coffee substitutes may be sold as
plain liquid extract and/or instant powder or granules; Coffee substitutes be
made of several plant-based substances or blended with coffee extracts and
may be flavoured.
Roasted grain beverages are common coffee substitutes. A roasted grain
beverage is a beverage made from one or more roasted cereal grains and
commercially processed into granular or powder form to be reconstituted with
water. The product is often marketed as a caffeine-free alternative to coffee
and tea. Some common ingredients include toasted/malted barley, rye, etc.

Ground roasted chicory root is used as a coffee substitute product, both alone
and mixed with coffee. ‘Chicory’ means the roots of Cichorium Intybus L., not
used for the production of witloof chicory, usually used for the preparation of
beverages, suitably cleaned to be dried and roasted. ‘Chicory extract’, ‘soluble
chicory’ or ‘instant chicory’ means the concentrated product obtained by
extraction from roasted chicory using only water as the extraction medium and
excluding any process of hydrolysis involving the addition of an acid or a base.
The chicory-based dry matter content must comply with the provisions of
Directive 1999/4/EC of the European Parliament and of the Council of 22
February 1999 relating to coffee extracts and chicory extracts (OJ L 066,
13.3.1999, p.26) .
Chicory extract in solid or paste form may contain no more than 1% by weight
of substances not derived from chicory.
Liquid chicory extract may contain edible sugars, whether roasted or not, to a
proportion not exceeding 35% by weight.

There are several different types of coffee substitutes: mixture of barley, rye,
chicory, and fig; mixture of roasted barley, malted barley, chicory and rye;
mixture of roasted barley, roasted barley malt and roasted chicory; mixture of
barley, chicory, malted barley, figs, and extract of red beets; postum (made
from roasted wheat bran, wheat and molasses), malt-based flavoured drinks,
etc.
 (h) baby food and, processed cereal-based food intended for infants and
young children as defined in Regulation (EU) No 609/2013 of the
European Parliament and of the Council .

‘baby food’ means food intended to fulfil the particular requirements of infants
in good health while they are being weaned, and of young children in good
health as a supplement to their diet and/or for their progressive adaptation to
ordinary food, excluding:
(i) processed cereal-based food; and
(ii) milk-based drinks and similar products intended for young children;

‘processed cereal-based food’ means food :

(i) intended to fulfil the particular requirements of infants in good health while
they are being weaned, and of young children in good health as a supplement
to their diet and/or for their progressive adaptation, to ordinary food; and
(ii) pertaining to one of the following categories:
— simple cereals which are or have to be reconstituted with milk or other
appropriate nutritious liquids,
— cereals with an added high protein food which are or have to be
reconstituted with water or other protein-free liquid,
— pastas which are to be consumed after cooking in boiling water or other
appropriate liquids,
— rusks and biscuits which are to be consumed either directly or, after
pulverisation, with the addition of water, milk or other suitable liquids;
 B) Food businesses referred to in Article 2 (1) (2), (3) – cf
chart in Annex
Article 2(1): relates to food business operators, which produce and place on
the market foodstuffs, listed in Article 1(2) 1(with the exception of the food
business operators referred to in Article 2(2) and 2(3)

Article 2(2) Food business operators producing foodstuffs listed in Article

1(2), which perform retail activities, and/or directly supply only local retail
establishments2

Retail (as defined in Regulation (EC) 178/2002): means the handling and/or
processing of food and its storage at the point of sale or delivery to the final
consumer, and includes distribution terminals, catering operations, factory
canteens, institutional catering, restaurants and other similar food service
operations, shops, supermarket distribution centres and wholesale outlets;
Final consumer (as defined in Regulation (EC) 178/2002): means the ultimate
consumer of a foodstuff who will not use the food as part of any food business
operation or activity.
Food business operators producing foodstuffs which perform only retail
activities (establishments handling and/or processing of food at the point of sale
or delivery to the final consumer) fall within this category insofar they do not
fall under the category 2(3)

1
Indicatively, food business operators who would fall within this category are those whose interests are
represented by the following European stakeholder organisation:
- FDE (FoodDrinkEurope) and relevant branch organisations:
- CAOBISCO - Association of Chocolate, Biscuit and Confectionery Industries of the European Union
- CEEREAL - European Breakfast Cereal Association
- ECF - European Coffee Federation
- ESA - European Snacks Association
- EUPPA - European Potato Processors’ Association
- FEDIMA - Federation of EU Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and
Patisserie Industries
- SNE: Specialised Nutrition Europe
-AIBI asbl: International Association of Plant Bakers

2
Indicatively, food business operators who would fall within this category are those whose interests are
represented by the following European stakeholder organisation: UEAPME (European Association of craft,
small and medium-sized enterprises), HOTREC (Umbrella association for hotels, restaurants, cafés and similar
establishments in Europe), FoodServiceEurope (European contract catering sector), Eurocommerce (retail and
wholesale sector in Europe), CEPB aisbl (European Confederation of National Bakery and Confectionary
Organisations)
Food business operators performing retail activities and directly supply local
retail establishments
Food business operators which besides performing retail activities also directly
supply only local retail establishments and food business operators which directly
supply only local retail establishments without performing retail activities fall
within this category if it concerns typically small scale operators. To determine
that these food business operators fall within this category as regards “directly
supply local retail establishments” but not category 2(1) (or 2(3)) the following
criteria can be used as guidance:
- Local: As defined at national level or according to national provisions. In case
this is not defined at national level, a distance of within 100km of the supplying
establishment could be used as indication;
- It relates to a micro-enterprise or small enterprise
(http://ec.europa.eu/growth/smes/business-friendly-environment/sme-
definition_en). In case this criterion is applied, only the personnel employed in
the production of food referred to in Article 1(2) is to be counted as regards the
number of employees;
- Other possible criteria: the ratio in turn-over between selling directly to the final
consumer and supply to other local retail establishments, occasional/seasonal
supply, the number of other local retail establishments supplied, criteria
considered relevant by the competent authority.
Retailers and wholesalers whose activities are limited to storing and delivering
products on the market (not producing food products) are not covered by the
Regulation.
Article 2(3) Food business operators producing foodstuffs listed in Article
1(2), which perform retail activities, and/or directly supply only local retail
establishments and which operate in facilities under direct control, and that
are operating under one trademark or commercial license, as a part of, or
franchise of, a larger, interconnected operation and under the instructions of
the food business operator that centrally supplies the foodstuffs3

The food business operators covered by this category are typically large,
centrally controlled (direct control) and centrally supplied chains with
standardised menus and/or same standard operating procedures in all related
decentralised facilities of the food business operator

Remark as regards food business operators performing different activities.

In case a food business operator produces foodstuffs falling under different
categories of foods within the scope of the Regulation (see Article 1(2)) and the
food business operator² would for one activity fall under category 2(1) as a
food business operator and for another activity fall under category 2(2) as a
food business operator, such a food business operator is obliged to apply the
mitigation measures referred to in Annex I of the Regulation and to fulfil the
requirements as regards sampling and analysis as referred to in Annex III for all
their activities falling within the scope of the Regulation .
However, in case the majority of the activities would fall under category 2(2)
and only a small portion of the activities would fall under category 2 (1), the
food business operator is obliged to apply the mitigation measures referred to
in Annex I of the Regulation and to fulfil the requirements as regards sampling
and analysis referred to in Annex III only for products falling within the scope
of the Regulation.

3
Indicatively, food business operators who would fall within this category are those whose interests are
represented by the following European stakeholder organisation: Serving Europe (Branded Food and Beverage
Service Chains Association). However it is to be noted that food business operators having a large, centrally
controlled and centrally supplied chain with standardised menus and/or same standard operating procedures
in all their facilities fall within this category, independently of the organisation they are represented by.
 C) Benchmark levels – definition provided in Article 3(2)
'benchmark levels' are performance indicators used to verify the effectiveness
of mitigation measures and are based on experience and occurrence for broad
food categories. The benchmark level cannot be directly used as reference to
evaluate if a product can be placed on the market or not.
When the benchmark levels are exceeded, food business operators shall
review without delay the mitigation measures applied and adjust processes
and controls with an aim to achieve levels of acrylamide as low as reasonable
achievable and below the benchmark levels set (obligations for food business
operators referred to in Article 2(1) and 2(3)). This must be demonstrated by
undertaking new representative sampling and analysis after the introduction of
additional mitigation measures.
The benchmark levels have been established for broad food categories. It is to
be acknowledged that for specific foods within such a broad food category
there could be specific production, geographic or seasonal conditions, or
product characteristics for which it is not possible to achieve the benchmark
levels despite the application of all relevant mitigation measures. In such
situations, the food business operator should be able to show evidence that
they applied the relevant mitigation measures.
Furthermore it has to be stressed that the application of mitigation measures
and benchmark levels should not result in the prohibition of certain traditional
culinary practices and/or certain traditional foods (this can include, but not
exhaustively, foods with protected designations of origin (PDOs) and protected
geographical indications (PGIs), foods traditional speciality guaranteed (TSG)).
Food business operators are obliged to apply mitigation measures and
benchmark levels with respect to culinary practices and the recipes of
traditional foods (i.e. choosing those options which result in a level of
acrylamide as low as reasonably achievable) without changing the nature and
the organoleptic characteristics of the traditional food.
Where levels of acrylamide exceed the benchmark levels, this does not
necessarily mean that the food has to be withdrawn or recalled from the
market. If considered necessary, a risk assessment has to be carried out to
determine whether the food exceeding the benchmark level has to be
withdrawn or recalled from the market in application of article 14 of the
General Food Law 178/2002.
 D) Application of mitigation measures (Article 2, Annexes
I and II)

a) Mitigation measures have to be applied by food business operators, who

produce and place on the market foodstuffs (Article 1 (1)) .
If the producer and distributor of the food are not the same food business
operator, the mitigation measures provided for in the Annexes to the
Regulation have to be applied by the producer and not by the distributor.
b) Information for end users on the packaging:
Food business operators are allowed to market products made before 11th
April 2018 until the exhaustion of stock and to use the packaging produced
before 11th April 2018 until exhaustion of stock. End users can be commercial
final users or final consumers.
c) Clarifications as regards food categories in Annex I (see also section A of
this guidance document)
References to the scope of Article 1(2) should be read in conjunction with the
information provided in section A of this guidance document
I. Products based on raw potatoes
Refers to products covered by Article 1 (2) (a)

II. Dough based potato crisps, snacks, crackers and other dough based
potato products
Refers to dough based potato crisps, potato dough based savoury snacks,
potato crackers and other dough based potato products covered by Article 1 (2)
(b)

III. Fine bakery wares

Refers to products covered by Article 1 (2) (e )

IV. Breakfast cereals

Refers to products covered by Article 1 (2) (d)
V. Coffee
Refers to products covered by Article 1 (2) (f)
VI. Coffee substitutes containing more than 50% cereals
VII. Coffee substitutes containing more than 50 % chicory
Refers to products covered by Article 1 (2) (g)

VIII. Baby biscuits and infant cereals

Refers to processed cereal-based food intended for infants and young children
covered by Article 1 (2) (h)

IX. Baby jar foods (low acid and prune based foods)
Refers to baby food covered by Article 1 (2) (h). It does not only include not
baby foods in jars in the strictest sense (“sensu stricto”), but also baby foods
sold in plastic pots, bags, pouches, tubes, etc.

X. Bread
Refers to products covered by Article 1 (2) (c )
d) Food business operators referred to in Article 2(2) have to apply the
mitigation measures provided for in Annex II part A
It should be noted that certain food business operators falling within Article
2(2) have no mitigation measures provided for the products
produced/processed by them in Annex II part A, e.g. food business operators
roasting coffee on a small scale and selling directly to the consumer in their
shop. Consequently, for these food business operators there is no legal
obligation to apply mitigation measures.
e) Mitigation measures to be applied by food business operator referred to in
Article 2(3)
As regards the requirement to work with calibrated fryers, equipped with
computerised timers and programmed to standard settings (time
temperature):
- Food business operators are not required to immediately purchase such
equipment provided that their current equipment is operationally fit for
purpose and well maintained.
- Food business operators may continue using standalone timers when
using fryers that are not equipped with built-in timers.
- Furthermore, as regards calibration and computerised timers, flexibility
can be applied, e.g. there is no need to have a calibration certificate
from an external body, it is sufficient to have the calibration completed
by the food business operator internally.

E) Sampling and analysis (Article 4)

Food business operators referred to in Article 2(1) and 2(3) shall perform
sampling and analysis to determine the level of acrylamide in foodstuffs in
accordance with the requirements set out in Annex III to this Regulation and
shall record the results of the sampling and analysis.
The obligation to perform sampling and analysis does not apply to Food
business operators referred to in Article 2(2)
Food business operators shall ensure that a representative sample of each
product type is taken for analysis of acrylamide concentration. A “product
type” includes groups of products with the same or similar ingredients, recipe
design, process design and/or process controls where these have a potential
influence on acrylamide levels in the finished product (process is defined by
the variables having a possible influence on the acrylamide level, such as raw
material, temperature, time). Monitoring programmes (i) shall prioritise
product types that have demonstrated potential to exceed the benchmark
levels and (ii) shall select the product within a product type that is
known/assumed to contain the highest levels of acrylamide and (iii) shall be
risk-based and consider where further mitigation measures are feasible.
The sample shall be representative of the sampled batch. The food business
operator has to determine a representative sampling procedure and should be
able to justify their decision.
Food business operators shall ensure that they undertake representative
sampling and analysis of their products for the presence of acrylamide to verify
the effectiveness of mitigation measures, i.e. the levels of acrylamide are
consistently below the benchmark levels.
 Food business operator has to be able to justify the selection of the
product within a product type for sampling

Frequency of sampling
Food business operators shall, undertake sampling and analysis at least
annually for products that have a known and well-controlled acrylamide level.
 no seasonal variation
 where there is known seasonal variation, sample(s) are expected to be
taken by the food business operator when the level of acrylamide is
expected to be the highest.
 in case of changing the supply of an ingredient/raw material which is
known to influence the level of acrylamide, a representative sample
must be taken to ensure/verify that the level of acrylamide remains
below benchmark level
Food business operators shall carry out higher frequency sampling and
analysis of products having the potential to exceed the benchmark level and
shall be risk-based and consider where further mitigation measures are
feasible.
 Food business operators shall specify appropriate frequencies for
analysis of each product type. If a product or process is modified in a
way that could lead to a change in the acrylamide level in the final
product  an adapted frequency of sampling should be determined.
In case of exceedance of the benchmark level (corrected for recovery but not
taking into account the measurement uncertainty), food business operators
shall carry out a review of the mitigation measures applied and shall take
additional available mitigation measures to ensure that the acrylamide level in
the finished product is below the benchmark level. This must be demonstrated
by undertaking new representative sampling and analysis after the
introduction of additional mitigation measures.
For situations where no further mitigation measures are available to be applied
to further reduce the level of acrylamide, the food business operator does not
need to continue testing on a regular basis but must be able to demonstrate
that they applied all available mitigation measures to ensure the levels of
acrylamide are as low as reasonably achievable (ALARA).
For food business operators referred to in Article 2(3) it is sufficient that the
food business operators carry out tests on samples of deep fried/ oven-baked
potato products and bakery products at centralised level (not in individual
stores), whereby the food has been prepared under practical conditions
according to the standard operating procedure (SOP). This is because these
food business operators use standardised procedures for processing and
cooking products with the precise objective of serving standardised food
offerings to customers, mainly concerning deep fried/ oven-baked potato and
bakery products.
Taking into consideration the highly standardised and controlled procedures
that characterise the operations of the food business operators referred to
under Article 2(3), it is sufficient to measure the acrylamide level in samples of
deep fried/oven-baked potato products and bakery products once per year,
unless during a calendar year a key factor comes to light, that is likely to impact
the acrylamide level in relevant products (e.g. in the event that there is the
introduction of a new or adapted recipe or cooking procedure).
Business operators, who do not produce foodstuffs themselves but merely
prepare them in accordance with the manufacturer’s instructions, are not
obliged to carry out sampling and analysis themselves. In these cases:
- The manufacturer of the foodstuffs makes instruction for preparation
available to the business operator, and
- The manufacturer provides empirical evidence by means of relevant
tests that the ready-to-eat products comply with the benchmark levels if
the instruction for preparation has been followed.
Statistical correlation to be demonstrated between product attributes or
process parameters and the acrylamide level (Annex III, point 4)
A statistical correlation shows whether, and how strongly pairs of variables are
related. The number of analyses to be performed to demonstrate this
correlation depends on the variability of the analytical results. In case the
acrylamide level related to a product attribute (e.g. a specific colour) is
constant (i.e. not variable, within a small range of variation), then fewer
analyses would be sufficient to demonstrate this correlation, when compared
to the case where larger variation was observed and more analyses might be
needed.
This correlation should be demonstrated and provided by the central supplier
and does not need to be performed by the individual food business operators
who may be viewed as the end user (e.g. bake-off areas).

F) Record keeping and information to competent

authorities
Food business operators referred to in Article 2(1) shall keep a record of the
applied mitigation measures set out in Annex I of the Regulation and food
business operators referred to in Article 2(3) shall keep a record of the applied
mitigation measures set out in Part A and B of Annex II.
These food business operators shall make the sampling plan and the results of
their analytical testing available, together with descriptions of the products
analysed, on request to the competent authority or enforcement officer.
Details of mitigation measures taken to reduce levels of acrylamide below the
benchmark levels shall be provided for those products exceeding the
benchmark levels.
Food business operators referred to in Article 2(2) do not have to keep records
of the applied mitigation measures but have to be able to provide evidence of
being aware and of the application of mitigation measures set out in part A of
Annex II. This requirement to provide evidence does not necessarily imply
documentation obligations but any other type of evidence is sufficient to fulfil
this obligation (e.g. by showing the temperature set for frying, use of colour
charts, following manufacturer’s instructions etc.)

G) Colour guides
For food business operators referred to in Article 2(2) and 2(3), the use and
display of colour guides for the cooking of French fries and preparing toasted
sandwiches is a strong recommendation but not an obligation for the food
business operators.
For French fries: the colour guide available at http://goodfries.eu/en/home/
can be used as a reference.

light golden
Agtron = 65, USDA = 0

golden yellow
Agtron = 55, USDA = 1
golden brown
Agtron = 40, USDA = 2

Another example of a colour guide:

EU Regulation 2017/2158 sets benchmark level for French fries (ready-to-eat)

at 500 µg/kg

For toasted sandwiches, no widely accepted and validated colour charts are
yet available.
 Benchmark levels (Annex IV)
IMPORTANT REMARK: The benchmark levels have been established for
broad food categories. It is acknowledged that for specific foods within such a
broad food category there could be specific production, geographic or seasonal
conditions or product characteristics for which it is not possible to achieve the
benchmark levels, despite the application of all relevant mitigation measures. In
such situations, the food business operator should be able to show evidence
that they applied the relevant mitigation measures.

References to the scope of Article 1(2) should be read in conjunction with the
information provided in section A of this guidance document

French fries (ready-to-eat) - benchmark level 500 µg/kg

The benchmark level is also applicable to other cut deep-fried and oven baked
products from fresh potatoes (foods referred to in Article 1 (2) (a) with the
exception of sliced potato crisps and sliced potato sticks from fresh potatoes)
Potato crisps from fresh potatoes and from potato dough / potato based
crackers (including potato based snacks) / other potato products from potato
dough - benchmark level 750 µg/kg
The benchmark level is applicable to all the products referred to in Article
1(2)(b) and sliced potato crisps as well as sliced potato sticks from fresh
potatoes referred to in Article 1(2)(a)
Soft bread – wheat based bread – benchmark level 50 µg/kg
The benchmark level is applicable to wheat-based bread referred to in Article 1
(2) (c). Wheat based bread is bread of which the cereal ingredient is at least or
equal to 50 % wheat (or wheat derived product).
Soft bread – soft bread other than wheat based bread – benchmark level 100
µg
The benchmark level is applicable to bread other than wheat-based bread
referred to in Article 1 (2) (c), i.e. all bread of which wheat (or wheat derived
products) constitutes less than 50 % of the cereal ingredient. The benchmark
level for pumpernickel bread is equivalent to the benchmark level for products
in the category of fine bakery wares (i.e. 300 µg/kg).
Breakfast cereals (excluding porridge)
(muesli, rolled flakes and oatmeal are also excluded);
This benchmark level is applicable to products referred to in Article 1 (2) (d).
Breakfast cereals produced under high temperature conditions such as toasted
and gun-puffed breakfast cereals contain higher levels of acrylamide (without
having the possibility to apply additional mitigation measures to obtain lower
levels of acrylamide) than other breakfast cereals produced with lower
temperature conditions such as granola. Examples include whole grain toasted
flakes with higher acrylamide levels compared to muesli and rolled oat flakes
with no or very low acrylamide content.
Breakfast cereals (excluding porridge)
(muesli, rolled flakes and oatmeal are also excluded);
– bran products and whole grain cereals, gun puffed grain – benchmark
level of 300 µg/kg
This benchmark level is applicable to all breakfast cereals based on bran
products and/or whole grain cereals or gun puffed grain (independent of
the type of grain from which the breakfast cereal is produced).The
breakfast cereals in this category contain bran, whole grain cereals or gun
puffed grains as ingredients present in the largest quantities.
Breakfast cereals (excluding porridge)
(muesli, rolled flakes and oatmeal are also excluded);
– wheat and rye based products - benchmark level of 300 µg/kg
This benchmark level is applicable to non-whole grain and/or non-bran
based breakfast cereals (also breakfast cereals based on gun puffed grain
are not included in this category). The breakfast cereals in this category do
not contain bran, whole grain or gun puffed grain as ingredients present in
the largest quantities. The cereal present in the largest quantity
determines the category. Therefore, the breakfast cereal is wheat or rye
based where wheat or rye are the cereals present in the largest quantities.
 Breakfast cereals (excluding porridge)
(muesli, rolled flakes and oatmeal are also excluded);
– maize, oat, spelt, barley and rice based products - benchmark level of
150 µg/kg
This benchmark level is applicable to non-whole grain and/or non-bran
based breakfast cereals (also breakfast cereals based on gun puffed grain
are not included in this category). The breakfast cereals in this category do
not contain bran, whole grain or gun puffed grain as ingredients present in
the largest quantities. The cereal present in the largest quantity
determines the category.
Biscuits and wafers, crackers with the exception of potato based crackers,
crispbread, ginger bread and products similar to the other products in this
category.
This benchmark level is applicable to the fine bakery wares referred to in Article
1 (2) (e). The products that are covered by this category are further classified
under sub-groups within the group of fine bakery wares:
Biscuits and wafers – benchmark level of 350 µg/kg
Besides biscuits and wafers, this benchmark level is applicable to rusks,
cookies, cornets, etc. (it does not apply to biscuits and rusks intended for
infants and young children referred to in Article 1 (2) (h))
Crackers with the exception of potato based crackers - benchmark level
of 400 µg/kg
This benchmark level is applicable to crackers which are a dry biscuit
(baked product based on cereal flour) e.g. soda crackers, pretzel crackers,
etc.
Crispbread – benchmark level of 350 µg/kg
This benchmark level is applicable to crispbread, rye crisps, etc. (products
can have specific regional names)
Crispbread is a dry flat bread that is made from wholemeal grist,
wholemeal flour or flour from rye, wheat and other grains or mixtures
thereof as well as other food. The crispbread is produced with leavening
by yeast, sourdough, physical or other measures. The humidity of the final
product does not exceed 10 % (w/w).
 Gingerbread – benchmark level of 800 µg/kg
Gingerbread refers to a broad category of baked goods, typically flavoured
with ginger, clove, nutmeg or cinnamon sweetened with honey, sugar or
molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to
something close to a ginger biscuit (products can have specific regional
names).
Products similar to the other products in this category – benchmark
level of 300 µg/kg
This benchmark level is applicable to cereal bars, scones, crumpets, matzo,
etc.
This benchmark level is applicable to certain bread substitutes (such as
breadsticks).
Pastries and cakes are excluded.

Roast coffee – benchmark level of 400 µg/kg

This benchmark level is applicable to products referred to in Article 1 (2) (f) (i).
Instant (soluble) coffee – benchmark level of 850 µg/kg
This benchmark level is applicable to products referred to in Article 1 (2) (f) (ii).
Coffee substitutes
This benchmark level is applicable to products referred to in Article 1 (2) (g).
Coffee substitutes exclusively from cereals – benchmark level of 500
µg/kg
Coffee substitutes exclusively from chicory – benchmark level of 4000
µg/kg
Coffee substitutes from a mixture of cereals and chicory
The applicable benchmark level for these coffee substitutes takes into
account the relative proportion of the ingredients in the final product.
Mixture of coffee with coffee substitutes
The applicable benchmark level to these mixtures takes into account the
relative proportion of the ingredients in the final product.
Baby foods, processed cereal based foods for infant and young children
excluding biscuits and rusks - benchmark level of 40 µg/kg
This benchmark level is applicable to products referred to in Article 1 (2) (h).
It refers to baby food and processed cereal based foods (excluding biscuits and
rusks) as defined in Regulation (EU) No 609/2013
Biscuits and rusks for infant and young children - benchmark level of 150
µg/kg
This benchmark level is applicable to products referred to in Article 1 (2) (h).
It refers to biscuits and rusks (processed cereal based foods) as defined in
Regulation (EU) No 609/2013
APPENDIX TO SECTION B