{
  "url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-IX/division-4",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-IX/division-4.json",
  "legislation": "eur/2017/2158",
  "legislation_title": "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 (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-2158",
  "path": "annex/I/division/IX/division/4",
  "kind": "division",
  "number": "4",
  "heading": null,
  "text": "FBOs shall ensure that heat treated ingredients which are susceptible to acrylamide formation are obtained from suppliers that are able to demonstrate that they have taken the mitigation measures to reduce the presence of acrylamide in those ingredients.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/IX/division/4",
    "retrieved_at": "2026-11-01T14:44:25.850272+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}