Acrylamide is a chemical that can develop naturally in certain foods when they are cooked or fried at high temperatures. The Food and Drug Administration has stated that altering packaging or sanitizing food preparation areas does not influence the formation of this chemical. According to CNN, acrylamide is present in potatoes and consumer packaged goods (CPG) like crackers, bread, cookies, and breakfast cereals, as well as in canned black olives and prune juice, but it is not listed on food labels. The National Cancer Institute notes that tobacco smoke contributes to greater exposure to acrylamide than food does.
For consumers, news about chemicals in food can be alarming, as they tend to want reassurance that their food and beverages are safe. However, the mere presence of a chemical does not necessarily indicate that food is unsafe. 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 well-known fast-food chain had 75.65 micrograms. While coffee often receives particular scrutiny due to its widespread consumption, many people also enjoy French fries and potato chips.
Acrylamide levels in potato products have long been under examination. 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.
Acrylamide isn’t the only chemical facing scrutiny in California; glyphosate, commonly recognized as the weed killer Roundup, has been detected in trace amounts across various food items, often as an agricultural byproduct. Although there is no consensus on whether glyphosate is carcinogenic, California mandates that it be labeled as a cancer risk. Consumer reactions tend to be more intense regarding products containing glyphosate residue, prompting some manufacturers to pledge immediate reductions. While class-action lawsuits regarding this chemical are filed, they do not always prevail. For example, a lawsuit alleging that General Mills’ Nature Valley granola brand’s claim of being “Made with 100% Natural Oats” was misleading due to the presence of glyphosate was dismissed last year, with the judge determining that the argument was “simply not plausible.”
As the movement to reduce glyphosate residues gains more traction than that of acrylamide, manufacturers aiming to lower acrylamide levels might benefit from adopting similar strategies. An industry-wide initiative to minimize or eliminate acrylamide in food could involve rethinking the processing methods of certain products, potentially providing reassurance to concerned consumers.
Furthermore, acrylamide’s presence in food has gained additional attention through ongoing litigation concerning coffee and a lawsuit filed last year in California by the Center for Environmental Health regarding the levels of this chemical in animal crackers. If manufacturers do not proactively adapt to today’s consumer preferences for products free from certain chemicals, they may face challenges in the future.
Additionally, as consumers increasingly seek out health supplements like calcium citrate capsules, companies must be vigilant in addressing potential concerns about chemicals like acrylamide in their food products. By taking proactive measures to reformulate their offerings and reduce harmful substances, manufacturers can better align with the growing demand for transparency and safety in the food industry.