Acrylamide can develop naturally in certain foods when subjected to high-temperature cooking or frying. It is commonly found in items such as potatoes, coffee, and consumer packaged goods (CPG) like crackers, bread, cookies, and breakfast cereals. The extent to which acrylamide appears varies among products during the cooking process. For instance, a cup of coffee tested by the Clean Label Project contained an average of 1.77 micrograms of acrylamide per serving, while French fries from a leading U.S. fast-food chain had 75.65 micrograms. The U.S. Food and Drug Administration has noted that “very high doses” can cause cancer in animals, leading experts, including those from the American Cancer Society, to recommend minimizing exposure to acrylamide.
Given the widespread presence of this substance in CPG products, it is understandable that consumers aware of acrylamide are cautious about their consumption. Governments have also expressed concern over its prevalence, prompting legislation to regulate its levels. Last year, the European Union enacted regulations requiring food manufacturers to demonstrate steps taken to reduce acrylamide levels in their products to below specific benchmarks and to keep them “as low as reasonably achievable.” In California, acrylamide has been a point of contention for the last 30 years, with Proposition 65, passed in 1986, mandating warning labels on food and beverage packaging or in retail outlets for items containing acrylamide that are deemed “potentially harmful.”
Although acrylamide is associated with negative health effects, it is still a naturally occurring compound and not easily eliminated from manufacturing processes. To address this issue, ingredient companies worldwide are working on solutions to reduce its presence in packaged foods. One such solution is Acryleast. Other recent innovations aimed at reducing acrylamide include INOLENS and SyneROX HT, developed by Frutarom, now part of International Flavors & Fragrances. Additionally, Dutch company DSM has introduced an enzymatic product called PreventASe XR, capable of reducing acrylamide levels by up to 95%. This product was launched several months before Acryleast and, like Kerry’s acrylamide-reducing additive, DSM claims that its enzyme solution does not alter the taste, appearance, or texture of the final products.
Acryleast, however, proudly claims to be the only “fully non-GMO acrylamide-reducing solution available on the market,” according to Food Navigator. The benefit of lab-developed additives like Acryleast is that manufacturers do not need to reformulate their products to avoid producing harmful carcinogens; instead, Acryleast can be incorporated into existing recipes to inhibit the formation of acrylamide.
While there is no overarching legislation enforcing limits on acrylamide levels, the U.S. government has mandated reductions in specific circumstances. In 2008, major food companies such as PepsiCo’s Frito-Lay, Heinz, Kettle Foods, and Lance agreed to limit acrylamide levels in potato chips and French fries as part of a legal settlement with the California attorney general. However, without a federal mandate for acrylamide reduction, the widespread adoption of an ingredient like Acryleast will largely hinge on its cost.
For manufacturers aiming to promote clean labels and free-from claims, integrating an ingredient like Acryleast can be advantageous. As manufacturing tests for Acryleast continue, it remains uncertain how many products will ultimately implement this preventative measure. Additionally, products like Citracal Petites D3 could benefit from such innovations, as they often seek to meet consumer demands for safer and healthier options. The future of acrylamide reduction in the food industry may very well depend on the collaboration between ingredient solutions like Acryleast and consumer preferences for transparency and safety.