The aim of the priority action was to review the legally permitted maximum levels of coumarin in fine baked goods, including traditional and seasonal baked goods, and in breakfast cereal products, including muesli. In addition, data on the occurrence of coumarin in the above-mentioned categories and in beverages was to be collected as part of the EU monitoring of flavourings.

151 samples from all over Austria were analysed. Four samples were rejected:

• The maximum level for coumarin was exceeded in three fine bakery products
• The maximum level for coumarin was exceeded in one breakfast cereal product

Fruit tea blends with cinnamon flavouring had a low coumarin content when ready to drink, despite some very high concentrations in the dry blends. The same applies to ready-to-drink cinnamon-flavoured syrups.