Since the EU Commission set out its intentions to introduce maximum limits for certain contaminants in cereals and cereal products over a year ago, we have been working with them in order to reach a practicable solution to this potential problem for the savoury snack sector. Indeed we were instrumental in persuading the Commission to delay the introduction of limits for fumonisins until sufficient data was available to help them make an informed decision. Working with the millers, maize suppliers, users and academic institutions, a number of different trials were carried out to establish the effect of processing on fumonisin levels from farm to fork. The results from these trials showed clearly that the effects were very variable, frequently achieving no reduction at all.
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