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Nov 3, 2025 - Foods

Study of the Joint Research Centre (JRC) on Fraud with Cinnamon Products in the EU – Summary

Study of the Joint Research Centre (JRC) on Fraud in Cinnamon Products in the EU – Summary

The Joint Research Centre (JRC) of the European Union conducted a comprehensive investigation into the integrity of cinnamon products on the EU market. The aim of the study was to assess the extent to which high-quality Ceylon cinnamon (Cinnamomum verum) may be substituted by more affordable Cassia cinnamon (Cinnamomum cassia). Such substitutions not only constitute economic fraud but may also pose health risks.

Methodology:
The study utilized various screening methods to analyze cinnamon samples from the market. These included chemical analyses to determine contaminants and molecular tests to identify DNA material to verify the botanical authenticity of the samples.

Findings:
The investigation revealed that a significant portion of the samples tested were either non-compliant with EU regulations or showed suspicious characteristics. The main issues were:

High lead levels: Some samples showed lead concentrations that may pose health risks.
High camphor levels: Elevated camphor levels were detected, indicating the use of Cassia cinnamon or other contaminants, as Ceylon cinnamon typically contains significantly lower camphor levels.
Presence of non-cinnamon DNA: Molecular analyses revealed the presence of DNA not originating from cinnamon in some samples. This suggests possible adulterations or contaminations.
Conclusions:
The study highlights the risk of product adulteration in the EU cinnamon market. The deviations found from the regulations indicate both economic deception and potential health risks. The findings suggest that the monitoring and control of cinnamon products should be intensified to ensure food safety and protect consumers from fraudulent practices.

Publication:
EU COM, 50 pages, 2025.