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European Potato Processors' Association

EUPPA

EUPPA is the European Potato Processors' Association, which has been created in 1962 as the 'Union Européenne des Industries Transformatrices de la Pomme de Terre (UEITP)'.

Lobbying Activity

Response to Food and Feed Safety Simplification Omnibus

14 Oct 2025

Please find attached the feedback of the European Potato Processors' Association (EUPPA) on this Call for evidence on the food and feed simplification omnibus.
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Meeting with Veronika Vrecionová (Member of the European Parliament)

21 May 2025 · Introductory meeting

Meeting with Tom Vandenkendelaere (Member of the European Parliament) and European Potato Trade Association

22 Jun 2023 · Sustainable use of pesticides regulation

Meeting with Lukas Visek (Cabinet of Executive Vice-President Frans Timmermans)

11 Oct 2022 · Participation in the General Assembly

Meeting with Tom Vandenkendelaere (Member of the European Parliament)

11 Oct 2022 · Farm to Fork strategy (presentation)

Response to Sustainable use of pesticides – revision of the EU rules

19 Sept 2022

The European Potato Processors’ Association (EUPPA) welcomes the opportunity to provide feedback on the ‎Commission proposal for a Regulation on the sustainable use of plant protection products (SUR). The potato ‎processing industry fully supports the EU’s ambitions to protect human health and the environment through ‎a holistic effort across various policies such as the sustainable food system framework, the new CAP as well as the ‎biodiversity and soil strategies. Notably, EUPPA appreciates that the proposed regulation aims at creating a level ‎playing field across the internal market with the consistent application of pesticide-related rules.‎ As the European Commission aims to reduce the overall use and risk of chemical pesticides by 50% and the use ‎of more hazardous pesticides by 50% by 2030, EUPPA highlights the need for a coherent legislative ‎framework taking into account all pillars of sustainability. This will enable the sector to continue to process ‎potatoes in the most sustainable way possible while maintaining the competitiveness of the industry. ‎ Please find more considerations on the SUR proposal in the attached document.
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Meeting with Maria Asenius (Cabinet of Vice-President Cecilia Malmström), Pedro Velasco Martins (Cabinet of Vice-President Cecilia Malmström)

19 Mar 2019 · Anti-dumping duties in Colombia

Meeting with Dermot Ryan (Cabinet of Commissioner Phil Hogan)

24 Jan 2019 · CIPC regulation

Meeting with Dermot Ryan (Cabinet of Commissioner Phil Hogan)

10 Jan 2019 · CIPC regulation

Meeting with Bernardus Smulders (Cabinet of First Vice-President Frans Timmermans)

14 Nov 2018 · Colombia anti dumping measures

Meeting with Dermot Ryan (Cabinet of Commissioner Phil Hogan)

29 Oct 2018 · CIPC Regulation

Meeting with Nele Eichhorn (Cabinet of Vice-President Cecilia Malmström)

2 Oct 2018 · Anti-Dumping measures in South Africa, Colombia and Brazil against European Potato Exporters

Meeting with Maria Asenius (Cabinet of Vice-President Cecilia Malmström)

11 Sept 2018 · Anti-Dumping measures in South Africe, Colombia and Brasil against European Potato Exporters

Response to Commission Reg. (EU) on the application of control & mitigation measures to reduce the presence of acrylamide in food

6 Jul 2017

EUPPA (the European Potato Processors’ Association) would like to thank the EU Commission for the opportunity to respond to this consultation and provide comments on the draft regulation. We would like to comment in particular on the annexes, related to our members’ processes (ANNEX I) or preparation steps carried out by FBOs, who are our professional end users (ANNEX II). From the discovery of acrylamide in food in 2002, EUPPA has been actively involved in the acrylamide dossier by supporting the development and sharing of knowledge and tools to mitigate acrylamide in food. One of our objectives is to support and enable our customers to manage acrylamide levels when potato products are cooked in their restaurants or by consumers at home. Our website www.goodfries.eu is the best example of the professional guidance and practical tools developed for this purpose. Based on this, we propose some adjustments to the EC proposal as formulated below: ANNEX I I. PRODUCTS BASED ON RAW POTATOES Selection of suitable potato varieties 1. Food business operators (hereinafter ‘FBOs’) shall identify and use the potato varieties that are suitable for the product type and where the content of acrylamide precursors, such as reducing sugars (fructose and glucose) and asparagine is the lowest for the regional conditions. Potato storage and transport 3. FBOs shall specify the potato transport conditions in terms of temperature and duration, especially if outside temperatures are significantly lower than the temperature regime applied during storage. (b) FRENCH FRIES AND OTHER CUT (DEEP FRIED) POTATO PRODUCTS Recipe and Process Design 2) FBOs shall remove immature tubers having a low underwater weight and high reducing sugar levels. The removal can be done by passing tubers through a salt brine or similar systems which make immature tubers float, or by pre-washing or sorting potatoes to detect inferior tubers. 7) FBOs shall control the colour of the final product by performing colour checks on the final cooked product. If needed after blanching, controlled addition of dextrose enables meeting the finished colour specification. Controlled addition of dextrose after blanching, which removes excessive natural sugars, results in lower acrylamide levels in the final cooked product at the same colour as observed in unblanched products with only naturally accumulated reducing sugars. ANNEX II Part A: 1. FBOs producing potato products shall apply the following mitigation measures: - French fries and other cut (deep fried) potato products: - […] - Before the frying process: - Where possible, raw potato strips shall be washed and soaked for a few minutes in warm water; rinse the strips in clean water before frying. - For frozen or chilled potato products cooking instructions shall be followed, as provided by the manufacturer. - When frying French fries or other cut potato products: - Cooking oil shall be used which allows to fry quicker and/or at lower temperatures. Cooking oil suppliers shall be consulted for the best suited oil. - Frying temperatures shall be maximum 175°C and in any case as low as possible, taking into account the food safety requirements. - Frying oil quality shall be maintained by skimming frequently to remove fines, crumbs and frying dust. […] Part B: 2. French fries and other cut (deep fried) potato products FBOs shall - follow the instructions on storage as provided to the FBOs by the suppliers or when absent as provided for in the relevant mitigation measures in Annex I; EUPPA will continue to be a trusted industry partner for the management of acrylamide mitigation, working with all of its members to develop and implement best practice and building tools to communicate this to their customers. It is our members’ continued priority to produce safe, high quality, great tasting potato products that can be enjoyed without concern by all who like them.
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