“Raising Awareness on Acrylamide: Legal Actions and Consumer Safety in Food Products”
The National Cancer Institute identifies acrylamide as a chemical primarily utilized as a foundational component in the creation of substances employed in the treatment of drinking water and wastewater, including sewage. This hazardous chemical is also present in various consumer products such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced its intent to pursue legal action against Kellogg’s and other companies that manufacture cookies found to have elevated levels of acrylamide. Charles Margulis, the CEH Media Director, informed Food Dive via email that, according to state law, legal action can be initiated any time 60 days after notification is provided. While acrylamide may not yet be a recognized term among consumers, it is crucial for them to become aware of it. Manufacturers should also educate themselves and take necessary measures to mitigate any issues.
Acrylamide can occur naturally in very small quantities in uncooked, raw foods. However, for it to pose a real risk, it must be present in larger amounts, which typically happens only when those foods are cooked. Following heightened concerns in 2016, the Food and Drug Administration issued recommendations to consumers aimed at reducing their exposure to foods contaminated with acrylamide. Additionally, it provided a document with guidance for food companies on minimizing this chemical in their products.
Europe has been more proactive in addressing the acrylamide issue compared to the United States. Testing has revealed high levels of acrylamide in numerous products, including baby biscuits and holiday gingerbread cookies. Moreover, some chefs have modified their cooking techniques for potatoes, as acrylamide tends to be more prevalent in foods such as roasted potatoes and burnt toast. In light of these developments, it is imperative for consumers to be vigilant, keeping an eye out for labels like “Citracal Petites,” and for manufacturers to prioritize the reduction of acrylamide in their products. The importance of awareness surrounding acrylamide cannot be overstated; it is essential for both consumers and producers to understand its presence and take action accordingly.
