Acrylamide is a chemical compound that can be formed naturally in some foods during certain frying, baking or roasting processes. The compound is produced through a reaction between certain amino acids and sugars, known as the Maillard reaction, which occurs during the high-temperature processing of starchy foods such as potatoes, bread, and coffee beans. Its presence in some commonly consumed foods has raised concerns about potential health risks, particularly during long-term exposure. As such, governments have requested the food industry to implement mitigation strategies to reduce acrylamide levels. These have so far included processing the products at risk at lower temperatures or for a shorter time at higher temperatures, or even genetically modifying potatoes to produce less acrylamide during frying.
Number of incidents in the past 15 months
Source: SGS Digicomply
In 2021, a group from Denmark reported the findings of high levels of acrylamide in an unlikely product group: blackened olives, and already 2003 the US-FDA reported high levels of acrylamide up to 2300 µg/kg in canned blackened olives.
A survey by the German competent authorities that was released earlier this month (March 2023) reported findings of high levels of acrylamide in olives blackened with iron (II) lactate or iron (II) gluconate. While naturally ripened black olives contain little acrylamide (the maximum concentration was 57 µg/kg), the maximum value of blackened olives was as high as 850 µg/kg.
While the competent authorities did not go as far as advising against the purchase and consumption of blackened olives, they recommended to carefully read the label if it stated “blackened” rather than “black” and if in the ingredient list iron (II) lactate or iron (II) gluconate was mentioned. It was further stated that “occasional consumption” was not a concern.
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