Acrylamide in chia seed and linseed pastries: Increased content due to baking process – limit value not exceeded
Feb 23, 2026 - Foods
Acrylamide in chia seed and linseed pastries: Increased content due to baking process – limit value not exceeded
Chia and flax seeds are considered to be nutritionally valuable ingredients and are increasingly used in baked goods due to their bioactive compounds. They provide, among other things, fiber, omega-3 fatty acids, and secondary plant compounds, and are particularly popular in the field of functional foods. However, recent studies show that during thermal processing - especially baking - the acrylamide content in corresponding products can significantly increase.
Influence of heat, grinding, and roasting
Acrylamide is formed at high temperatures as part of the so-called Maillard reaction between reducing sugars and the amino acid asparagine. This process typically occurs during baking, roasting, or frying.
The current analyses indicate that the acrylamide content in chia and flaxseed baked goods significantly depends on the degree of processing of the seeds used. Particularly decisive are:
Degree of grinding of the seeds
The finer the seeds are ground, the larger their surface area. This promotes chemical reactions during heat exposure. Therefore, the highest measured acrylamide values were found in products with ground seeds.
Degree of roasting before or during processing
A more intensive roasting also increases the likelihood of acrylamide formation.
The relationship between surface enlargement and acrylamide formation is considered a central factor for the measured differences. Whole seeds thus showed significantly lower values than finely ground raw materials.
EU limit is maintained
Despite the observed increase, the legally established reference value of 350 µg/kg, regulated by Regulation (EU) 2017/2158, was not exceeded in any of the samples examined. Therefore, the analyzed products are within the legally permissible range.
The regulation obliges food companies to apply minimization measures to reduce acrylamide formation as much as possible. These include the optimization of recipes, temperature control, and baking times.
Regular analysis in partner laboratories
In light of the technological influencing factors, the regular monitoring of acrylamide content is becoming increasingly important. Corresponding investigations are routinely conducted in our partner laboratories. Validated analytical methods are used, allowing for rapid and reliable determination.
Companies benefit from:
legally compliant assessment of their products
early identification of potential risk factors
support in the implementation of minimization strategies
For further information or individual advice, our customer advisors are always available.
Source: Lebensmittelverband Deutschland; Der Lebensmittelbrief – Nutrition Currently; November/December 2025.