NVWA: acrylamide still often too high in Dutch gingerbread

Dutch gingerbread has been under scrutiny for years. Not because the product is new, but because its acrylamide content persistently demands attention. In 2025 as well, the NVWA sees reason to measure again. The outcomes show that the issue is still not off the table.

Inspections at bakeries

In 2025, the NVWA took samples of 85 Dutch gingerbread products. This took place at 66 bakeries across the Netherlands. The samples covered different types of Dutch gingerbread. According to the label or the producer, all products were prepared using artisanal methods.

The samples were tested for acrylamide. This substance forms when starch-rich products are heated at high temperatures. The results show that 29 products exceeded the reference value. That is 34 percent of the total. The exceedances came from 24 different bakeries.

Reference value as a benchmark

For Dutch gingerbread, a reference value of 800 micrograms of acrylamide per kilogram applies. This value is laid down in the European Acrylamide Regulation (Regulation (EU) 2017/2158). These are target values, not legal limits.

Even so, there is a clear obligation for producers. Acrylamide levels must be kept as low as possible. This means that risk-mitigation measures must be part of the production process. That responsibility applies to all links in the food chain, including artisanal bakeries.

Follow-up steps by the NVWA

The NVWA has informed the 24 bakeries whose products exceeded the reference value about the measurement results. In doing so, the supervisory authority is asking them to adjust their working methods.

Industry associations have also been approached. With the request to inform their members about the outcomes of the study. The objective is clear: greater awareness within the sector. So that taking risk-mitigation measures receives structural attention in the production of Dutch gingerbread.

Nvwa.nl