Status of release agents

Position Paper

In EU legislation, release agents are considered as processing aids. This 2014 paper outlines the legal status of release agents, their functionality in bakery wares, and their benefits of use. Fedima members express in the document, it should be stressed that the legislation has not changed the principles of the Directives.

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Acrylamide in bread and bread products and the role of bread improvers

Position Paper

Acrylamide is defined as a food contaminant that can be formed in foods when heated above 120 °C, if carbohydrates, especially reducing sugars, and free asparagine are present. Fedima in 2009 developed a position paper on Acrylamide in bread and bread products and the role of bread improvers.

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