Martin SlayneSenior Director, Global Regulatory Affairs & Food Safety, PepsiCo

European Snacks Association “SNACKEX 2011”

Barcelona, Spain, June 14, 2011

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Protect Consumers−Assure Food Safety−Reduce Dietary Exposure to undesirable

substances

Improve Practices where issues exist

What are the most effective ways to achieve these aims?

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Chemical contaminants• Economic adulteration e.g. Melamine, Illegal Dyes• Avoidable cross-contamination e.g. industrial (Lead), poor practice

(Mycotoxins) • Less avoidable contamination e.g. Mercury in predatory fish

Chemicals formed in food or naturally present• Formation during usual processing e.g. Acrylamide, Furan, HEATOX• Natural presence in raw materials/ Natural Toxicants

Avoidability? What is the Risk Assessment Outcome?

Consider best option(s) for Effective Risk Management• Bans?• Maximum Levels?• Guide Levels?• Sampling & Analysis Guidance?• Codes of Practice?• Consumer Guidance on Consumption?

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• Highlighted in Sweden in 2002, in carbohydrate-rich foods

• Industrial uses - absorbent, flocculants, for clarifying drinking water and other industrial applications – much known about the chemical safety for industrial applications

• Why is it in food?!

CH2 = CH – C - NH2

O

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• The Maillard/ Browning Reaction during cooking• Reducing sugars + amino acids colors and flavors

• The amino acid asparagine reacts with reducing sugars to create acrylamide:• Reducing sugars + asparagine acrylamide

Heat

Heat

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Forms naturally in carbohydrate –rich foods during cooking

It’s always been in our food For as long as people have been

baking, roasting, toasting, frying, or grilling foods

Global Common in diets around the

world Example: foods with 40% of

calories in ‘Western’-type diets can contain Acrylamide

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Restaurant

Packaged Food

Home

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• No-one at fault

• Let’s work together to find out what we can do about it

• Cooperation model…

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The following trade associations are sharing knowledge and informing industry partners about AA mitigation: Confederation of the Food and Drink Industries of the EU (CIAA), European Snacks Association (ESA), Association of Chocolate, Biscuit

and Confectionary Industries of the EU (CAOBISCO), International Association of Industrial Bakery (AIBI), European Potato Processors’ Association (EUPPA), European Cereal Breakfast Association (CEEREAL) .

CROSS FERTILISATION

OF IDEAS

Similar process

technologiese.g. extruding pasta similar to extruding a

snack

Similar raw materialse.g. potato and cereal

flours

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• Contains details of mitigation approaches shown to have worked

• Best practice guide in EU + endorsed by US GMA

• Key background for the Codex Code of Practice

• 2011 Revision for comment by GMA

http://www.ciaa.be/documents/brochures/ac_toolbox_20090216.pdf

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Choose appropriate raw materialse.g.low reducing sugar,low asparagine

Storage guidance

Avoid use of additional reducing sugars or ammonium groups

Consider dilution options e.g. rice vs. wheat; impact of wholegrain

recipe…….……..

Raw Materials Selection

RecipeDesign

ProcessDesign

Finished Product

Attributes

Pre

-Req

uisi

teC

onsi

dera

tions

Impact of re-work

Review potential for enzyme pre-treatment

Optimise time/temp profile

Avoid generation of other undesirable compounds

Target light golden colour

Final moisture

Optimise flavour and texture

The CIAA Toolbox provides potential design “tools” which may mitigate acrylamide formation when applied as part of optimum product design, whilst maintaining key product characteristics

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Raw MaterialsSelection

ProcessDesign

Finished Product

Attributes

POTATOCRISPS

FORMEDPOTATOCRISPS,ANDDOUGH BASED SNACKS

EXTRUDEDANDPELLETSNACKS

Only use suitable potato varieties Store environment controlled for temperature and humidity Sprouting suppressed using CIPCIn-coming potatoes checked at plant

Selecting low reducing sugars potato flakes / replace potato with other materialsSelect low asparagine cerealsUsing recipe variation to minimise reducing sugar and asparagine substrate levelsModify pH of the mix

Selecting low reducing sugars potato flakes / replace potato with other materialsUsing recipe variation to minimise reducing sugar and asparagine substrate levelsAdding Calcium salts into the mix

Optimised and strictly defined cooking dwell time / temperatureIn-line feedback of frying dependent on moisture contentIn-line post-frying colour/defect rejectionAdequate peelingPost-fryer cooling

Asparaginase treatment where asparagine is overall rate-limiting substrate and where conditions permitOptimised and strictly defined cooking dwell time / temperatureIn-line feedback of frying dependent on moisture content

Optimised and strictly defined cooking dwell time / temperature

Off-line quality confirmation for colour

Emphasis on moisture

Off-line quality confirmation for colour

Emphasis on moisture

Off-line quality confirmation for colour

The potential for acrylamide formation varies significantly between product types and the interventions taken need to be tailored to each

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Guidance on strategies for reducing acrylamide formation in three areas (similar approach to EU Toolbox) – adopted in 2009

• Raw materials• Control/ addition of other ingredients• Food processing and heating

Highlights that measures cannot be taken in isolation• Avoid otherwise compromising other chemical or microbial safety

factors• Do not impair nutritional quality or consumer acceptability• Be aware of raw material variability• Assess against benefits

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• Health-advantaged nutritional profilee.g. wholegrain, sodium (for ammonium raising agents) –can increase Acrylamide

• Raw materials/ Food availability e.g. seasonality of raw materials – reducing sugars vary from one crop harvest to the next + storage vs fresh crop periods

• Other chemicals e.g. coffee: increased roasting reduces acrylamide, but increases furan – what is the balance? + antioxidants…

• Holistic view on the profile of the entire food matrix not just the chemical e.g. what is the balance of positive associations and nutrients vs isolated chemicals of concern?

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Global Risk Assessment Reported in 2005 and 2010Food & Agriculture Organization/ World Health Organization JECFA Expert Committee• AA remains a “human health concern”• Science is still inconclusive for humans • Took into account US NTP data• Epidemiology studies do not provide evidence of increase in cancer• MOEs relatively low, but exposure understood• Mitigation efforts not impacting general population exposure

US FDA National Toxicology Program (NTP)• Draft report discussed at open meeting with FDA April 5, 2011• Report being finalized (end 2011/ early 2012)

European Food Safety Authority• 3 year monitoring report and exposure assessment, published April 20, 2011• Limited reduction trends

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• Acrylamide occurrence levels in food products tested over 2007 to 2009 consolidated.

Decreased:• ‘crackers’, ‘infant biscuits’ ,

‘gingerbread’ Increased:

• ‘crisp bread’, ‘instant coffee’. No statistically significant changes:

• ‘potato crisps’, ‘oven fried potatoes’, ‘bread not specified’, ‘breakfast cereals’, ‘jarred baby foods’, ‘processed cereal-based baby foods.

• Major contributors to exposure were ‘fried potatoes’ (including ‘French fries’’), ‘coffee’, ‘soft bread’ and ‘biscuits’.

REDUCE LEVELS“To lower overall exposure it would be desirable to further reduce acrylamide levels in food groups contributing the most to acrylamide exposure, like ‘fried potatoes’ (including ‘French fries’), ‘soft bread’, ‘roasted coffee’, ‘biscuits’.”

BETTER SAMPLING NEEDED“to detect clear trends the number of years covered needs to be extended, sampling should consistently cover the same products in different years and contain sufficient number of samples per food group in order to be able to distinguish random fluctuations from real observable trends”

Outliers resolved before 2007?

CIAA big players led way, but time for smaller producers to catch up?

All manufacturers need to adopt tools!

EU COMMISSION RECOMMENDATIONon investigations into the levels of

acrylamide in food

• Recommendation NOT published in EU Official Journal . On website.

• ‘Indicative Values’ to guide Member States on monitoring, based on EFSA monitoring data 2007/2008

• When products exceed the values governments may follow-up with industry to ask why level is higher than other products in the category + what tools are being used c.f. Signal Value approach in Germany

• Other snacks?...

• Review end 2012

• Proactivity by ALL manufacturers to reassure regulators that the guidance tools are being implemented

17 J 1118

European Union European Commission Recommended ‘indicative values’ to guide

member states, based on EU monitoring data 2007/2008 Regulator challenges e.g. Belgium, Denmark, France, Germany,

Ireland, Netherlands, Spain, UK, + Switzerland… requiring evidence of AA reduction measures

US FDA In-market Monitoring 2011; Guidance on best practices proposed Food Safety Modernization Act - Hazard Analysis plans for

contaminants Asia Pacific – focused on Codex Code of Practice Latin America – focused on Codex Code of Practice CODEX – plans to revisit Acrylamide after time for the Code of Practice

to be taken up; establishing Guidance to help risk manage different contaminants

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Codes of Practice/ Toolbox provide feasible risk management for chemicals formed naturally during heat processing Holistic risk management, focus on what reductions can be realistically

achieved per food product (ALARA) in commercial practicee.g. take account of:– raw material seasonality– risk/benefits

Essential that feasible tools are applied in operations, to demonstrate you are doing what you can… otherwise…

× Maximum Levels that cap outlying products are NOT most effective for this group– not a cross-contamination issue– much natural variation + high risk of seasonal non-compliance– not an effective solution for reducing dietary exposure

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Cooperation model – showed common concern Industry, Authorities, Scientists working together to provide best

Guidance on feasible reduction strategies

Taking on the Toolbox in 2003 + pursuing the guidance frame made complete sense

In-market sampling needs foresight in planning from Day 1 ad hoc minimal sampling not representative or comparable as issues

progress

Demonstrate operational across ALL sectors, ALL manufacturers, small and large, and suppliers

Opportunity to further promote this viable alternative model for process-chemical risk management

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