Acrylamide is a compound that can form naturally in certain foods when they are cooked or fried at elevated temperatures. According to the Food and Drug Administration, changes in packaging or sanitizing food preparation areas do not influence the formation of this chemical. Acrylamide is present in items like potatoes, as well as consumer packaged goods such as crackers, bread, cookies, and breakfast cereals, along with canned black olives and prune juice, as reported by CNN. Notably, acrylamide is not listed on food labels. Additionally, the National Cancer Institute indicates that tobacco smoke is a significant source of acrylamide exposure, surpassing that from food.
For consumers, news about chemicals in food can be alarming, as they typically want to believe that their food and beverages are safe. However, the mere presence of a chemical like acrylamide does not automatically render food 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 leading U.S. fast-food chain measured at 75.65 micrograms. Although coffee garners considerable attention due to its widespread consumption, many people also enjoy french fries and potato chips.
Potato products have long been under scrutiny regarding acrylamide levels. In 2008, major food companies such as PepsiCo’s Frito-Lay, Heinz, Kettle Foods, and Lance agreed to limit acrylamide in potato chips and french fries as part of a legal settlement with the California attorney general.
Acrylamide is not the only chemical attracting attention in California; glyphosate, commonly known as the weed killer Roundup, has also been detected in trace amounts in various food items, often 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 threat. Consumer backlash tends to be more pronounced for products containing glyphosate residue. When detected, some manufacturers swiftly commit to reducing these levels. Although class-action lawsuits regarding glyphosate have emerged, they do not always succeed. For example, a case against General Mills’ Nature Valley granola, which claimed to be “Made with 100% Natural Oats,” was dismissed last year when the judge deemed the argument “simply not plausible.”
As the push to reduce glyphosate residues often overshadows efforts to address acrylamide, manufacturers aiming to decrease acrylamide levels could learn from these initiatives. It may be time for a concerted industry effort to minimize or eliminate acrylamide in food, which could involve overhauling certain processing methods. This could ultimately help alleviate consumer concerns.
Recent litigation regarding acrylamide in coffee and a lawsuit filed last year in California by the Center for Environmental Health over the chemical’s presence in animal crackers have brought increased attention to the issue. Manufacturers may face challenges if they do not adapt to the growing consumer preferences for “free-from” products, such as Citracal Maximum Plus D, which aligns with the movement towards safer food options. Proactive measures to reformulate products could be crucial in meeting today’s consumer expectations.