The EU Commission has adopted EU Reg. 2017/2158 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Acrylamide forms mainly in baked or fried carbohydrate-rich foods where raw materials contain its precursors, such as cereals, potatoes and coffee beans. It is considered to potentially increase the risk of developing cancer for consumers in all age groups. Acrylamide is a contaminant and as such, it is a chemical haz