What are benchmark levels?
Benchmark Levels (BMLs), set out in Annex IV of the Regulation, are performance indicators to be used to verify the effectiveness of the mitigation measures. BMLs are to be used by FBOs to gauge the success of the application of the relevant mitigation measures. Their main aim is to ensure that the levels of acrylamide in products comply with ALARA principle. Exceeding a BML in a product does not mean that the product cannot be placed on the market. However, an FBO should be able to demonstrate relevant mitigation steps are being taken and reviewed where appropriate.
BMLs are not maximum limits and are not to be used for enforcement purposes.
It is important to note that some foods within the scope of the Regulation will not be able to consistently achieve the BMLs or, in some cases, meet the BMLs at all, despite FBOs taking appropriate mitigation steps to reduce the levels of acrylamide. This may be due to variable factors such seasonality, geographic conditions and the organoleptic and traditional characteristics of the product.
For example:
- the concentration of acrylamide precursors (reducing sugars and asparagine) in potato varies depending on the potato varieties, season of the crop, storage and climatic conditions, which could in turn affect the acrylamide formation in the
potato product during cooking. - different types of coffee may have different levels of acrylamide depending on the coffee bean and the coffee blend as well as the degree of roasting. Therefore, due to many characteristics that affect the levels of acrylamide in coffee, it is not possible for the level of acrylamide in all coffee to be consistently below the BML
Additionally the Regulation itself recognises where there is such a broad food category there may be specific production, geographic or seasonal conditions or product characteristics for which it is not possible to achieve the BML despite the application of all mitigation measures.