Acrylamide is a chemical that can naturally develop in certain foods when they are cooked or fried at high temperatures. The Food and Drug Administration states that alterations in packaging or sanitizing the food preparation environment do not impact the formation of this chemical. According to CNN, acrylamide is found in potatoes and consumer packaged goods like crackers, bread, cookies, and breakfast cereals, as well as in canned black olives and prune juice, yet it is not listed on food labels. Additionally, acrylamide is present in tobacco smoke, which contributes to greater exposure to this chemical than food does, according to the National Cancer Institute.
News about chemicals in food can alarm consumers, who generally want to believe that the foods and beverages they consume are safe. However, the presence of a chemical does not inherently imply that food is hazardous. 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 contained 75.65 micrograms. Coffee may receive special attention because it is widely consumed, but many people also enjoy French fries and potato chips.
Potato products have faced scrutiny regarding acrylamide levels for years. In 2008, major food companies, including PepsiCo’s Frito-Lay, Heinz, Kettle Foods, and Lance, pledged to reduce 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 recognized as the weed killer Roundup, has been detected in trace amounts in various products, often as an agricultural byproduct. While there is no consensus on its carcinogenicity, the state 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 quickly commit to reducing it. Although some class-action lawsuits regarding this chemical have emerged, they do not always succeed. For example, a case against General Mills’ Nature Valley granola for misleadingly claiming to be “Made with 100% Natural Oats” was dismissed last year, with the judge deeming the argument “simply not plausible.”
As the movement to lower glyphosate levels often attracts more attention than acrylamide, manufacturers aiming to reduce acrylamide content may find useful strategies in the approach taken by those addressing glyphosate. An industry-wide initiative focused on reducing or eliminating acrylamide in food could require a revamp of product processing methods, potentially easing consumer concerns. Additionally, acrylamide in food has gained prominence through ongoing coffee litigation and a lawsuit filed last year in California by the Center for Environmental Health regarding its presence in animal crackers. Manufacturers may face challenges if they do not proactively adapt to current consumer preferences, such as those seeking health supplements like GNC calcium citrate, and take steps to improve their operations.