EU tightens acrylamide regulations: new limit values and expanded product categories in the pipeline
Revised benchmark levels, introduction of maximum levels introduced for the first time and new risk assessment criteria could have an impact on the food industry
May 2026. The European Commission is currently pushing ahead with a comprehensive review of the EU risk management framework for acrylamide in food. Plans include both the adjustment of existing benchmark levels (BMLs) and the introduction of new BMLs for additional product categories. Furthermore, binding maximum levels (MLs) are to be set for selected foods for the first time. Initial feedback from the industry was submitted in a coordinated manner as early as March 2026, whilst further consultations and a stakeholder forum are planned before the summer break. In parallel, internal data analyses by Eurofins show predominantly low exceedance rates – with a couple of significant exceptions. However, for some of the new product categories, only limited data is available so far.
New limit values
The European Commission has clarified that, in future, both benchmark levels (BMLs) and maximum levels (MLs) may apply in parallel for individual product groups: whilst MLs assess legal compliance and marketability, BMLs will continue to serve as a tool for reviewing and optimising reduction measures. At the same time, the regulatory framework is being significantly expanded – with new categories selected on the basis of data, including findings from the BfR MEAL study (2024), such as baby food, breakfast cereals, and additional potato and snack products. In addition, adjustments are planned for established foodstuffs such as bread, biscuits, (vegetable-) crisps and coffee.
What is acrylamide?
Acrylamide (2-propenamide) was detected in 2002 by a Swedish research team in various starchy, heat-treated foods such as chips and crisps. It has since been known that acrylamide can be formed from asparagine and reducing sugars such as glucose and fructose through thermal processes (baking, roasting, frying and deep-frying). Acrylamide has been shown to cause cancer in animal studies. For humans, the European Food Safety Authority (EFSA) concluded in 2015 that dietary exposure to acrylamide increases the potential cancer risk for consumers of all age groups.
Acrylamide causes cancer in animal experiments. In 2015, the European Food Safety Authority confirmed that acrylamide in food increases the risk of cancer for consumers of all age groups.
How do minimisation strategies work?
Regulation (EU) 2017/2158 sets out specific minimisation measures along the production chain for all relevant food groups. These relate to the cultivation and selection of raw materials, storage and transport, recipes and process control. It also describes possible uses for various food additives designed to influence the formation of acrylamide.
Acrylamide analysis at Eurofins
The Eurofins network of Food & Feed Testing laboratories in Germany have established and continuously refined the analysis of acrylamide in all relevant foodstuffs using 2D-LC-MS/MS. The service also includes acrylamide analysis with a low limit of quantification (LOQ 5 µg/kg). The performance criteria for acrylamide analysis specified in the currently applicable Regulation (EU) 2017/2158 are met.
If you would like to know what acrylamide is and how the minimisation measures defined in Regulation (EU) 2017/2158 work, please read our article Analysis of acrylamide.
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Relevant Sources
[1] Regulation (EU) 2017/2158
[2] Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps
