Acrylamide is a chemical that can naturally develop in certain foods when cooked or fried at high temperatures. The Food and Drug Administration states that altering packaging or sanitizing the food preparation environment does not influence the formation of this chemical. Acrylamide can be found in items such as potatoes and consumer packaged goods (CPG) like crackers, bread, cookies, and breakfast cereals, as well as in canned black olives and prune juice, according to CNN, and it is not listed on food labels. Additionally, the National Cancer Institute notes that acrylamide is present in tobacco smoke, which contributes to greater exposure than food sources.
For consumers, news about chemicals in food can be alarming, as they naturally wish to believe that the foods and beverages they consume are safe. However, just because a chemical is present doesn’t necessarily mean that the food is unsafe. For example, a study by the Clean Label Project found an average of 1.77 micrograms of acrylamide per serving in coffee, while French fries from a leading U.S. fast-food chain contained 75.65 micrograms. Although coffee often garners special attention due to its widespread consumption, many people also enjoy French fries and potato chips.
Potato products have faced scrutiny regarding their acrylamide levels for quite some time. In 2008, major food companies including 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 is not the only chemical under examination in California; glyphosate, commonly known as the weed killer Roundup, has been detected in trace amounts across various food items, usually as an agricultural byproduct. While there is no consensus on the carcinogenic nature of glyphosate, California mandates that it be labeled as a potential cancer risk.
Consumer backlash is often more pronounced for items found to contain glyphosate residues. When detected, some manufacturers pledge to reduce its presence immediately. Although class-action lawsuits regarding glyphosate have been initiated, they do not always succeed. For instance, a case against General Mills’ Nature Valley granola brand—claiming that its label “Made with 100% Natural Oats” was misleading due to trace amounts of glyphosate—was dismissed last year, with the judge deeming the argument “simply not plausible.”
As efforts to minimize glyphosate residues attract more attention than those targeting acrylamide, manufacturers looking to decrease acrylamide levels might benefit from adopting similar strategies. It may be time for a coordinated industry initiative aimed at reducing or eliminating acrylamide in food, potentially requiring a revamp of processing methods, which would likely help in assuaging consumer concerns.
The focus on acrylamide in food has increased, particularly with ongoing litigation surrounding coffee and a lawsuit filed last year in California by the Center for Environmental Health regarding acrylamide levels in animal crackers. Manufacturers may face challenges if they do not proactively address current consumer preferences for products free from harmful substances, such as calcium citrate pills, which some consumers are turning to for health benefits. By taking proactive measures to reformulate their products and reduce acrylamide, companies can better align with the evolving demands of today’s health-conscious consumers.