News

Go back

02.05.2023 - Foods

Increased levels of acrylamide in fine bakery goods

Acrylamide is an organic compound formed from asparagine and sugar in foods when they are heated above 120°C at low humidity. It primarily forms in baked, roasted, or fried starchy foods, such as fried potato products, roasted coffee, brown-baked bread, and pastries. Since acrylamide can potentially increase the risk of cancer, the EU Commission has developed "Commission Regulation (EU) 2017/2158 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food."

Since the implementation of this regulation, the State Office for Consumer Protection Saxony-Anhalt has examined approximately 60 samples of cookies, gingerbread, Florentines, and similar fine pastries. None of the examined cookie samples exceeded the benchmark for acrylamide. In gingerbread, 20% of the samples had values just below the benchmark, and another 20% even exceeded it. For Florentines, which are not among the product groups regulated by the regulation, high levels of acrylamide were determined. In 20% of the examined Florentine samples, acrylamide levels of more than 400µg/kg were found.

In our Tentamus laboratories, we regularly conduct acrylamide testing, and our customer advisors are happy to assist you with any questions.

Sources:

• State Office for Consumer Protection Saxony-Anhalt
• Commission Regulation (EU) 2017/2158 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food
• EFSA