# 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 4

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

FBO shall determine the acrylamide contribution from heat-treated and dry ingredients, such as roasted and toasted nuts and oven dried fruits, and use alternative ingredients if the use of those ingredients brings the finished product above the benchmark level specified in Annex IV.

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/VIII/division/2/division/4 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-VIII/division-2/division-4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.