The European Food Safety Authority (EFSA) has issued “a call for acrylamide occurrence data in food and beverages intended for human consumption collected outside official controls.” Part of the agency’s ongoing assessment of acrylamide levels in food and beverages, the latest request for data focuses on the following product categories: (i) french fries sold as ready to eat; (ii) potato crisps; (iii) pre-cooked french fries and potato products for homecooking; (iv) soft bread; (v) breakfast cereals; (vi) biscuits, crackers, crisp bread, and similar products; (vii) coffee and coffee substitutes; (viii) baby foods, “other than processed cereal based foods”; (ix) “processed cereal-based foods for infants and young children”; and (x) other products, including muesli and porridge, pastry and cakes, and savory snacks.

EFSA has specified that “the analytical method used for the quantitative determination of acrylamide… should achieve a LOQ [level of quantification] of 30 μm/kg for bread and foods for infants and young children and 50 μm/ kg for potato products, other cereal products, coffee and other products.” The agency has asked food and beverage manufacturers to submit any relevant data collected since 2010 by June 30, 2013.