The presence of acrylamide in foods was discovered in 2002 and has led to much research and testing of methods to reduce the acrylamide content.
In 2005, FoodDrinkEurope (FDE) published its first acrylamide toolbox, supported by the European Commission and national authorities. Since then, the toolbox has been updated 15 times, most recently in March 2019. FDE is constantly looking for research and methods that can contribute to reducing acrylamide levels.
BEUC, The European Consumer Organization, focuses on measures to reduce acrylamide levels in foods. In connection with the first World Food Safety day in 2019, BEUC published a press release on what the EU has done and what is still needed, including reducing the reference benchmarks and make them binding for food producers.
The EU Commission has in statements indicated that the maximum levels in certain foods will be tightened.