# 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), Division 3

Extent: E+W+S+N.I.

FBOs shall control the addition rates at the point of addition of reducing sugars (e.g. fructose and glucose) and ingredients containing reducing sugars (e.g. honey) added for organoleptic reasons and process functionalities (binding clusters) and which can act as precursors to acrylamide formation when added prior to heat-treatment stages.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/IX/division/6/division/3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-IX/division-6/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.