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Concerns swirl around cinnamon’s compliance with EU law

Cinnamon may be a top functional ingredient, but it needs stronger protocols to ensure it meets EU food safety laws and quality standards, say researchers.

Cinnamon is under the spotlight both for its potential in the functional space and concerns around fraudulent sales in the EU that breach food standards.

A study published in November found that cinnamon packs a functional punch with multiple health benefits, while the European (EU) Commission published research detailing how cinnamon falls foul of food standards and safety requirements.

In 2023, cinnamon was the fifth-most imported spice in the EU, after ginger, paprika, pepper, and turmeric. According to trend insights provider Tastewise, consumer demand for protein-packed products is the most significant driver of its popularity.

As calls for functional foods that support personalised health needs grow, manufacturers are exploring the potential of cinnamon across diverse new product development (NPD).

Cinnamon is traditionally associated with savoury foods, such as curry and pastes in the Middle East and India, and meat tagines in Morocco. Along with its widespread use as a ground spice, cinnamon is used in various industrial applications, including cola beverages, confectionery, and chewing gum.

Using cinnamon to support metabolic health

Published in the Frontiers in Nutrition journal, the November research reviewed existing studies on cinnamon to understand its presence and potential to support metabolic health.

Researchers said that while animal and clinical studies have indicated various health benefits of cinnamon, “its effects on metabolic parameters such as blood glucose, blood pressure, lipid profiles, and body weight in patients with metabolic diseases remain controversial”.

To investigate the impact of cinnamon supplementation in individuals with metabolic diseases, they reviewed 21 meta-analyses and found that the spice has a particularly promising effect on individuals with diabetes and metabolic syndrome, due to its ability to improve fasting blood glucose and lipid profiles.

Based on their findings, the researchers said that cinnamon has the potential to modulate antioxidant capacity, insulin resistance, and blood pressure regulation. Furthermore, doses of more than 1.5g per day, taken for shorter time periods of two months or less, may increase health benefits.

Widespread food breaches across the EU

However, cinnamon has also come under fire from the EU Commission after its investigations identified fraud and potential food safety issues in the marketing of the spice.

Joint Research Centre (JRC) scientists exploring cinnamon claims across 10 countries found significant breaches of EU food standards and safety requirements across the market, including fraud and non-compliance with food safety legislation.

The EU Commission is working to tackle fraud in the herbs and spices sector and uses four screening methods to uncover potential fraudulent practices. Scientists analysed 104 cinnamon samples purchased from retailers in countries including the UK, Serbia, and Sri Lanka. Of these, 44 were labelled as Ceylon cinnamon.

1. Health risks from coumarin content

Scientists found that two-thirds (66%) of samples investigated failed to meet international quality standards, were non-compliant with EU food safety legislation, were suspected of fraud, and/or potentially surpassed legal coumarin limits.

Coumarin is a natural compound with aromatic properties that is associated with health risks, particularly relating to liver damage. Furthermore, 31 of the samples analysed were found to pose a potential hazard to children due to significant levels of coumarin.

Achieving higher accuracy in screening and quality testing methods is a recommended outcome of the study to help control laboratories detect fraudulent cinnamon samples.

The regulation on flavourings and certain food ingredients with flavouring properties for use in and on foods sets maximum levels of coumarin ranging from 5 mg/kg in desserts to 50 mg/kg in traditional and/or seasonal bakery products labelled as containing cinnamon.

2. Cheaper Cassia cinnamon marketed as higher-quality Ceylon variety

The spice has two main botanical types: Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum Blume), native to Sri Lanka, and Cassia (Cinnamomum cassia or Cinnamomum aromaticum), originating from Myanmar.

Cassia is a cheaper and lower-quality alternative to Ceylon. It also has a stronger taste profile and contains the compound coumarin. Both botanical varieties can be labelled as “cinnamon” in the food sector, potentially causing confusion among consumers.

Through JRC’s research, scientists found that up to 9% of samples labelled as Ceylon cinnamon were entirely or partially substituted with Cassia cinnamon. In a high number of samples, bark had been substituted for other parts of the cinnamon tree, including roots, leaves, and flowers.

In a further instance of fraudulent activity, more than a fifth (21%) of the study’s samples contained a substantial amount of ash and therefore did not meet international standards.

3. Exceeding legal limits

Legal limits for cinnamon within the EU were also breached. JRC’s study showed that almost a tenth (9.6%) of the samples did not comply with the European food safety legislation’s maximum limit of 2mg lead per kg of cinnamon.

Several EU laws cover cinnamon content in products, including those on food additives, which set a maximum level of 150mg of sulphur dioxide-sulphites per kg in cinnamon, general principles and requirements of food law, establishing the European Food Safety Authority, and laying down procedures in matters of food safety and the provision of food information to consumers.