A substandard buttercake is coated with an imperfect spread
Title: Oeko-Test Reveals Unsatisfactory Levels of Acrylamide in Organic Butter Cookies
In a recent product test, Oeko-Test detected higher levels of potentially carcinogenic acrylamide in more than half of the organic butter cookie brands tested, while none of the conventional brands contained significant amounts. This study sheds light on potential differences between organic and conventional baking practices.
Butter cookies have remained a classic treat since the late 19th century, with their distinct zigzag edge becoming iconic. However, it appears that the ingredients used in modern butter cookies may not be as traditional as they seem.
Oeko-Test acquired 19 butter cookie brands from various retailers, including organic supermarkets, discount stores, and health food stores. The products were analyzed for various concerning substances, including acrylamide, pesticides, and mineral oil components. The investigation failed to find any significant levels of these substances in any of the tested samples, with the exception of pesticides in conventional products.
The results revealed that eight butter cookie brands were rated "very good". Notably, the organic "Dennree Butter Cookies Spelt" and "Dm Bio Spelt Butter Cookies" were included in this group. On the other hand, the "Wikana Spelt Butter Cookies", the only organic brand to receive an "inadequate" rating, was found to exceed the non-binding guideline value for acrylamide content.
Intriguingly, the conventional cookies, which were overall cheaper, did not contain high levels of acrylamide. According to Oeko-Test, this disparity may be attributed to the use of the enzyme asparaginase in conventional recipes, an ingredient that organic recipes typically lack. This enzyme helps break down the amino acid asparagine in the dough, reducing the formation of acrylamide during baking.
Acrylamide forms when carbohydrate-rich foods and asparagine are heated above 120°C, commonly during baking, frying, or roasting. Organic cookies, which may be baked at higher temperatures or for longer periods to achieve specific textures or flavors or owing to the use of sugar substitutes or whole grain flours, tend to have higher acrylamide levels.
This findings align with previous research from similar organizations, suggesting that the higher acrylamide levels in organic butter cookies stem from baking conditions, recipe differences, or ingredient choices rather than the organic label itself.
[Source: ntv.de, awi]
- The community policy should consider implementing stricter regulations for acrylamide levels in small and medium-sized undertakings, particularly in the health-and-wellness, food-and-drink, and lifestyle sectors, as a recent Oeko-Test study revealed higher levels of acrylamide in organic butter cookies compared to conventional ones.
- In light of the Oeko-Test findings, small and medium-sized undertakings involved in the production of health-and-wellness products, such as cooking, food-and-drink, and lifestyle products, should consider the use of asparaginase enzymes to reduce acrylamide formation during baking.
- Given the potential health risks associated with high acrylamide levels, small and medium-sized undertakings engaged in the food-and-drink industry, including those specializing in lifestyle products and cooking, should conduct regular testing to ensure compliance with safety guidelines and maintain consumer trust.
