# 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), Annex IV: BENCHMARK LEVELS REFERRED TO IN ARTICLE 1(1)

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

Benchmark levels for the presence of acrylamide in foodstuffs referred to in Article 1(1) are as follows:
Non-whole grain and/or non-bran based cereals. The cereal present in the largest quantity determines the category.
The benchmark level to be applied to coffee substitutes from a mixture of cereals and chicory takes into account the relative proportion of these ingredients in the final product.
As defined in Regulation (EU) No 609/2013.
Food
Benchmark level[μg/kg]
French fries (ready-to-eat)
500
Potato crisps from fresh potatoes and from potato dough
Potato-based crackers
Other potato products from potato dough
750
Soft bread
(a)
Wheat based bread
50
(b)
Soft bread other than wheat based bread
100
Breakfast cereals (excl. porridge)
bran products and whole grain cereals, gun puffed grain
300
wheat and rye based products
300
maize, oat, spelt, barley and rice based products
150
Biscuits and wafers
350
Crackers with the exception of potato based crackers
400
Crispbread
350
Ginger bread
800
Products similar to the other products in this category
300
Roast coffee
400
Instant (soluble) coffee
850
Coffee substitutes
(a)
coffee substitutes exclusively from cereals
500
(b)
coffee substitutes from a mixture of cereals and chicory
(c)
coffee substitutes exclusively from chicory
4 000
Baby foods, processed cereal based foods for infants and young children excluding biscuits and rusks
40
Biscuits and rusks for infants and young children
150

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