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Demands for urgent action to limit acrylamide grow

As European consumer organisation SAFE launches a campaign to legally limit acrylamide, global guidance to minimise the substance remains unenforceable.

The European Commission is considering setting maximum levels for acrylamide in certain foods. It is currently exploring these limits in processed cereal-based foods for infants and young children. Any updates will be in addition to existing regulations.

“The European Union (EU) has been at the forefront of regulating acrylamide in food,” a spokesperson for Safe Food Advocacy Europe (SAFE) told Ingredients Network. Markets, legislators and safety organisations around the globe are watching to see what happens next. “The EU’s rigorous approach and scientific assessments often serve as a model for other regions,” says SAFE’s spokesperson.

In June 2024, SAFE published a position paper emphasising the need for legally binding maximum levels of acrylamide, especially for products commonly consumed by vulnerable populations such as infants and young children. “The urgency stems from the substantial health risks associated with acrylamide, including carcinogenicity and neurotoxicity,” a SAFE spokesperson says.

Concerns for acrylamide are not going away

SAFE, a Brussels-based food safety organisation, published its position paper advocating stricter rules on acrylamide in food to limit its presence and highlight critical concerns. Acrylamide is a potentially carcinogenic substance released when food is cooked at high temperatures. The chemical compound can pose health risks, especially for young children and infants.

The European Food Safety Agency (EFSA) has verified evidence of genotoxicity, and more recent studies have found links between dietary acrylamide and specific types of cancer, SAFE says.

Calls for legally binding acrylamide levels

The EU Commission Regulation 2017/2158 set benchmark levels to reduce the presence of acrylamide in various food products. However, SAFE points out that these are not legally binding maximum levels.

European policymakers are being urged to take decisive action to safeguard public health. SAFE says the existing benchmark levels set by the European Commission have been found to be ineffective in adequately safeguarding consumers’ health.

Furthermore, SAFE is pushing for stringent regulations on acrylamide levels in baby foods, recommending a maximum level significantly lower than 50 μg/kg, as research shows that levels as low as 1 μg/kg are feasible. “We stress that higher levels could hinder efforts to minimise acrylamide content,” SAFE says.

SAFE also urges a much lower maximum level for the lead content in biscuits marketed to children than the current 150 μg/kg benchmark. Additionally, it suggests reducing the benchmark level for breakfast cereals consumed by children under three and calls for stricter regulations to safeguard this vulnerable group.

The European consumer organisation recommends adding new food categories, such as roasted nuts and vegetable chips, to acrylamide regulation as studies have consistently found high levels of acrylamide in these foods.

By 2023, CVUA Stuttgart discovered “alarmingly high” acrylamide levels, reaching up to 3500 μg/kg in vegetable chips across several food categories, including French fries, potato chips, wheat-based bread, crispbread, instant coffee, gingerbread, crackers, cornflakes, and breakfast cereals.

The consumer organisation is therefore calling for legally binding maximum levels to be established for all food categories where acrylamide poses a risk to the population, particularly children. These food categories encompass potato crisps, breakfast products, and French fries.

The global picture on acrylamide

Calls for a restriction on acrylamide are gathering pace in Europe, but how do these compare to global views on the substance and corresponding initiatives and laws?

In the US, the Food and Drug Administration (FDA) has provided guidance on reducing acrylamide in food but does not enforce specific limits. The Environmental Protection Agency (EPA) has classified acrylamide as “likely to be carcinogenic to humans”.

Similarly, in Asia-Pacific, other countries and jurisdictions, such as Japan, Australia, and New Zealand, monitor acrylamide levels but do not enforce mandatory limits. Japan supports reducing acrylamide in food, highlighting the introduction of industry methods to help prevent its formation. Various research studies investigating acrylamide have emerged in recent years to develop understanding, variations in intake across the Japanese population and the substance’s health implications.

The Australasian region’s food standards organisation says the sector is exploring new farming and processing techniques to reduce acrylamide levels. These include lowering cooking temperatures, using enzymes that decrease acrylamide formation and using raw materials with reduced sugar levels.

Countries developing their own guidelines might consider EU regulations when formulating their policies. Currently, Australia and New Zealand support Food and Drink Europe’s acrylamide toolbox and approach to reducing acrylamide formation using enzymes.

If there were to be an EU push for stricter regulations and legally binding limits on acrylamide levels, “this could set a precedent for global food safety standards”, SAFE’s spokesperson says. Progress could encourage other regions to adopt similar measures to protect their consumers from the harmful effects of acrylamide.

Recommendations for manufacturers and brands

“Manufacturers should proactively comply with any upcoming regulations by the European Commission that set legally binding maximum levels for acrylamide in food,” the spokesperson says.

Ahead of regulations coming into force, the evidence points in various directions for how the industry can contribute to addressing these risks. The spokesperson says that “revising production processes to lower acrylamide content” is one measure producers can adopt.

Reformulating recipes or implementing alternative baking and cooking methods, such as lowering baking temperatures or using different techniques, can also help reduce acrylamide formation. “Brands can also help educate consumers on how to reduce acrylamide exposure at home, such as by providing cooking tips on packaging or their websites,” says the spokesperson.