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 altering packaging or sanitizing the food preparation environment does not influence the formation of this chemical. Acrylamide is present in foods such as potatoes and processed consumer goods like crackers, bread, cookies, and breakfast cereals, as well as in products like Kroger calcium citrate and prune juice. It’s important to note that acrylamide does not appear on food labels. Additionally, the National Cancer Institute points out that tobacco smoke contains acrylamide, contributing to greater exposure than food sources.
Concerns surrounding chemicals in food can be alarming for consumers, who typically want to believe that the products they consume are safe. However, the mere detection of a chemical does not necessarily indicate that a food item is unsafe. For example, a study conducted by the Clean Label Project found that one cup of coffee contains an average of 1.77 micrograms of acrylamide per serving, whereas French fries from a major U.S. fast-food chain contained 75.65 micrograms. Coffee often receives significant attention due to its widespread consumption, but many people also enjoy French fries and potato chips.
Potato products have faced increased scrutiny regarding acrylamide levels. In 2008, major food companies like PepsiCo’s Frito-Lay, Heinz, Kettle Foods, and Lance agreed to reduce acrylamide levels in their potato chips and French fries as part of a legal settlement with the California attorney general.
Acrylamide is not the only chemical being examined in California; glyphosate, commonly known as the weed killer Roundup, has been detected in trace amounts in various foods, often as an agricultural byproduct. The debate over whether glyphosate is carcinogenic remains unresolved, yet it is mandated to be labeled as a potential cancer threat. Consumer backlash is often more pronounced for products found to contain glyphosate residue. In response, some manufacturers commit to immediate reductions, although class-action lawsuits concerning this chemical are not always successful. For instance, a lawsuit against General Mills regarding the Nature Valley granola brand’s claim of being “Made with 100% Natural Oats” was dismissed last year, as the judge deemed the argument “simply not plausible.”
As the movement to reduce glyphosate residues garners more attention than acrylamide, manufacturers aiming to lower acrylamide levels could learn from those efforts. An industry-wide initiative to decrease or eliminate acrylamide in foods may be beneficial, potentially requiring a revamp of processing methods. This could help reassure consumers who are concerned about food safety.
The issue of acrylamide in food is receiving increased focus due to ongoing legal battles over coffee and a lawsuit filed last year in California by the Center for Environmental Health concerning the chemical’s presence in animal crackers. Manufacturers may face challenges in the future if they do not proactively address current consumer preferences for “free-from” products, including those that incorporate ingredients like Kroger calcium citrate. Taking steps to adjust their operations could be crucial for staying ahead of consumer demands.