Table 11.
Reduction of furan levels during heating of commercially processed foods for which no dilution occurs
| Food group | Number of samples | Median reduction factora |
|---|---|---|
| Grains and grain‐based products | 3 | 1.1 |
| Vegetables and vegetable products (including fungi) | 13 | 1.1 |
| Legumes, nuts and oilseeds | 4 | 1.3 |
| Fruit and fruit products | 1 | 3.2 |
| Meat and meat products (including edible offal) | 1 | 1.6 |
| Herbs, spices and condiments | 18 | 1.1 |
| Food for infants and small children | 157 | 1.1 |
| Composite food (including frozen products) | 130 | 1.2 |
| Snacks, desserts and other foods | 2 | 1 |
a
Note that in this specific case the reduction factor is equal to the loss factor.