There is little that can be done from a technological point of view to reduce the high levels of acrylamide in coffee and coffee substitutes, according to a leading scientist at the Institute for Reference Materials and Measurements (IRMM).
Last week a European Food Safety Authority (EFSA) survey indicated that 2008 levels of acrylamide in European food were lower than those observed in 2007 but that coffee and coffee substitutes were exceptions. Not only did acrylamide levels in these products appear to increase but they were particularly high at the outset.
Friday, 28 May 2010 14:23 | 
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Functional food claims & Dietary Supplements describe a relationship between a food substance and a disease or health-related condition. They can be used on conventional foods or dietary supplements.
New EC Regulation on Flavoring and certain food ingredients with flavoring properties has been published in the Official Journal of the EU on 31 December 2008. The EC flavour Regulation will enter into force on 20 January 2009 and shall apply 24 months later; i.e. on 20 January 2011. Until then the current national flavour regulations will continue to apply. Food lawfully placed on the market or labeled prior to 20 January 2011 which does not comply with the new EC Flavour Regulation may be marketed until their date of minimum durability or use-by-date. For more detail info, please see attached EC NO. 1334_2008.pdf.