EU regulations spur action on acrylamide in Frisian gingerbread , encouraging innovative solution

07 Dec 2023 --- European regulation surrounding acrylamide levels has led some bakery companies in Friesland, Netherlands, to stop producing and selling Frisian gingerbread. This decision is driven by concerns related to acrylamide, a substance released during the baking process of the gingerbread nuts. 

In 2021, the Netherlands Food and Consumer Product Safety Authority (NVWA) conducted inspections of bakeries and analyzed diverse products for acrylamide content. Findings indicated that 41% of the examined gingerbread nuts exhibited elevated acrylamide levels, surpassing permissible limits.

A recent announcement from the European Commission highlighted that research conducted by the European Food Safety Authority (EFSA) serves as a reminder to consumers about the health risks associated with this upcoming holiday treat featured on many Christmas menus.

Ingelise de Boer, spokesperson of the European Commission Representation in the Netherlands, tells Food Ingredients First: “The 12 of 29 operators where it was determined that the acrylamide content in the sampled products was higher than the reference level, will be informed by the NVWA. This will allow them to take risk-reducing measures.” 

“This is possible by adjusting the recipe, for example, by partially replacing wheat flour with an alternative such as cereal flour. Other options are using a lower baking temperature or baking for a shorter time.”

The EU regulation from 2018 has set benchmark levels for acrylamide content in various food products, providing food business operators with clear guidance on how to minimize acrylamide.

“The regulation provides for mandatory application by all concerned food business operators of mitigation measures to reduce the presence of acrylamide in food. The mitigation measures to be applied take into account the size and the nature of the establishment,” de Boer addresses.

A guidance document on the implementation of Commission Regulation has been elaborated with the aim to ensure harmonized application and enforcement across the EU. “Food business operators are obliged to monitor the effectiveness of the mitigation measures to reduce the presence of acrylamide by sampling and analysis of their production, demonstrating that the levels of acrylamide are below the set benchmark levels.”

Health concerns and regulatory considerations
Acrylamide, a chemical compound arising from the heat-induced reaction between amino acids and sugar in starchy products, has garnered attention due to its potential health implications.

The EFSA underscores concerns about the possible cancer risk associated with acrylamide consumption, particularly in children. Additionally, research has affirmed that acrylamide’s neurotoxicity in humans affects the nervous system. 

The toxic effects of acrylamide have been shown to be cumulative, implying that even low, chronic ingestion over time may elevate the risk of organ-related implications in the long term.

“The setting of maximum levels for acrylamide in certain foods complementary to measures provided by the regulation is currently under consideration,” de Boer states.

“Currently, maximum levels for acrylamide in processed cereal-based foods for infants and young children are under discussion. The talk on the setting of maximum levels of acrylamide in other foods will be initiated.”

Innovative strategies to mitigate acrylamide
The potential future implementation of maximum acrylamide levels in a broader range of foods has encouraged researchers to reduce the substance in food products.

Recent UK wheat trials of a gene-edited variety show a noteworthy decrease in acrylamide levels when the flour is baked. This development could impact the food industry, enabling businesses to align with evolving acrylamide regulations without major production line changes or quality reductions. 

In food industry innovations, Kerry’s Acryleast yeast solution, designed to reduce acrylamide levels, has received recognition in the EU as well as the US. Acryleast can be utilized as an ingredient in the production of organic variants of various products, including biscuits, baked goods, crackers, and bread.

DSM recently launched PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits and crackers. 

Meanwhile, Renaissance BioScience Corp. has also secured new patents for its acrylamide-reducing yeast, covering China, Russia, India, Australia and Vietnam, offering an alternative solution for minimizing this potentially carcinogenic substance in various cooked foods.

By Sichong Wang