New EU food safety rules mean paler chips
Golden brown chips, crisps and biscuits are to become paler under new food safety guidelines issued by the European Commission.
From April, food businesses and manufacturers must prove they are reducing levels of acrylamide in foods to minimise consumers' exposure to the chemical which has been identified by the World Health Organisation as a cancer risk.
Acrylamide forms naturally when frying, roasting or baking foods with a high starch content at high temperatures (over 120C).
It can be found in a wide range of home-cooked and processed foods, including roasted potatoes and root vegetables, crisps, chips, bread, biscuits, cakes, cereals, coffee and cereal-based baby foods.
Dr Lisa Ackerley, food safety adviser at the British Hospitality Association, told Sky News: "To achieve lower levels of acrylamide, food producers may cook food at a lower temperature but for longer, meaning the colour of food may become lighter.
"Every product is different, and food producers and caterers will be expected to determine the best time and temperature models for them, to ensure they are meeting the lower levels of acrylamide."
The EU's new "benchmark" levels for products range from 40 milligrams of acrylamide per kilogram for cereal-based baby food, to 350 for biscuits, 500 for chips and 750 for crisps.
The Food Standards Agency has been analysing acrylamide levels in food products for a decade - its latest research covering 269 goods.
Analysts found Marks & Spencer's sweet potato, parsnip and beetroot vegetable crisps contained 2,957 milligrams of acrylamide per kilogram - almost four times the EU benchmark level of 750 milligrams of acrylamide per kilogram.
Its cranberry and raspberry breakfast biscuits contained 1,683 milligrams of acrylamide per kilogram. This is almost five times the new benchmark, while Fox's Crinkle Crunch contained 1,383 milligrams of acrylamide per kilogram.
Waitrose's vegetable crisps were also high in the chemical, containing 1,406 milligrams of acrylamide per kilogram, as were Tyrrell's version at 1,390 milligrams, and Walkers' Original Pops contained 1,133 milligrams of acrylamide per kilogram.
The FSA and Food Standards Scotland are working with the BHA and other key organisations to develop simple guidance - to be made available early next year - to help the industry comply with the new rules.
Some people vented their frustration on social media at the prospect of some products losing their golden colour.
One Twitter user wrote: "#Brexit can't come soon enough!... Golden brown crisps and biscuits to become paler under #EU food safety crackdown."
Another wrote: "Because Britain needs more beige food."
Earlier this year, the FSA advised people to only fry, roast, bake or toast starchy food until it is a golden yellow colour.
