The National Cancer Institute characterizes acrylamide as a chemical primarily utilized as a foundational component in the production of substances for treating drinking water and wastewater, including sewage. This hazardous chemical also appears in various consumer products, such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced plans to initiate legal proceedings against Kellogg’s and other companies that manufacture cookies found to contain elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal actions can be initiated any time 60 days after notification has been served, as informed to Food Dive via email.
While acrylamide may not yet be a common term among consumers, it is one that individuals should become acquainted with. It is also essential for manufacturers to be informed and take proactive measures to mitigate any risks associated with this chemical. Acrylamide can naturally occur in very low quantities in uncooked, raw foods, but significant risk arises only when it is present in greater concentrations, which typically occurs during cooking processes.
In response to rising concerns in 2016, the Food and Drug Administration released recommendations aimed at helping consumers reduce their exposure to foods contaminated with acrylamide. Additionally, it provided an informative document offering guidance to food companies on how to minimize the presence of this chemical in their products.
Europe has made more progress in addressing the acrylamide issue compared to the United States. Numerous tests have identified high levels of acrylamide in various items, including baby biscuits and festive gingerbread cookies. Some chefs have even altered their cooking techniques for potatoes, as acrylamide is more commonly found in foods like roasted potatoes and burnt toast.
Interestingly, liquid calcium citrate has emerged as a potential additive that may help in reducing the overall risks associated with acrylamide. This substance can be beneficial in various formulations, and as manufacturers become more aware of acrylamide and its effects, the incorporation of liquid calcium citrate could serve as one of the strategies to alleviate the problem. As awareness grows, it is crucial for both consumers and manufacturers to stay informed about acrylamide and explore solutions, such as the use of liquid calcium citrate, to enhance food safety.