NVWA: Elevated acrylamide levels in gingerbread

Recent research conducted by the Dutch Food and Consumer Product Safety Authority (NVWA) has revealed that over half of the gingerbreads sampled contained excessive levels of acrylamide. This substance can be harmful to health, raising concerns about these findings.

In 2023, the NVWA carried out an investigation into various bakery products, including gingerbread, kruidnoten (spiced nuts), and speculaas (spiced biscuits). A total of 180 products were collected from 91 bakeries and analyzed. While most products adhered to the established reference values for acrylamide, it was found that 52% of the gingerbreads exceeded these norms. Acrylamide forms when starchy products are heated at high temperatures.

Reference values and results

According to the European Acrylamide Regulation, specific reference values for acrylamide in food products have been set. The following list presents these values alongside the percentage of products that failed to meet the standards:

• Gingerbread: Reference value 800 µg/kg, 52% non-compliant
• Kruidnoot: Reference value 350 µg/kg, 7% non-compliant
• Speculaas: Reference value 350 µg/kg, 6% non-compliant
• Other types of biscuits: Reference value 300 - 350 µg/kg, 2% non-compliant

The NVWA emphasizes that these reference values are not legal limits, yet bakers are still expected to take risk-reducing measures to minimize the acrylamide content.

Enforcement policy and outlook

The NVWA has informed the relevant bakeries of the findings, encouraging them to modify their production processes. Industry associations have also been requested to inform and advise their members. Given the significant deviations found in gingerbread, the NVWA plans to conduct further research into acrylamide in this product in 2024.

Tips for reducing acrylamide

The Dutch Bakery Centre (NBC) has provided several tips for reducing acrylamide levels in gingerbread. These include replacing certain leavening agents, altering ingredients like sugars, adjusting baking times and temperatures, and using the enzyme asparaginase. It is also stressed that once acrylamide is formed in a product, it cannot be removed, making prevention essential.

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