A buttercake is spoiled with impaired quality
German Consumer Magazine Flagged High Acrylamide Levels in Organic Butter Cookies
Oeko-Test, a widely recognized German consumer watchdog organization, has identified elevated levels of potentially carcinogenic acrylamide in more than half of the organic butter cookies it tested. In comparison, conventionally produced butter cookies were found to contain pesticides.
Classically simple and traditional, butter cookies have graced bakery shelves since the end of the 19th century. However, over time, some not-so-conventional ingredients have found their way into these popular treats, including harmful substances.
Oeko-Test analyzed 19 different butter cookie brands, sold primarily in supermarkets, discount stores, and health food stores. Among them were 11 conventional products made from wheat flour and seven out of eight organic products made from spelt flour. The tested cookies ranged from 1 euro to 3.55 euros per 200 grams.
Laboratories scrutinized the products for acrylamide and pesticides, including glyphosate, chlormequat, and mepiquat. Fortunately, the investigation yielded no significant findings for mineral oil components or mold toxins. The declared fat and sugar contents were within the acceptable limits. examinations revealed no deception regarding the stated butter content, and all brands met the minimum requirement of using at least 10 kg of butter per 100 kg of flour. Sugar was not negatively evaluated in this test given the nature of butter cookies.
Eight butter cookie brands received a "very good" rating. Organic brands such as "Dennree Butter Cookies Spelt" (2.39 euros) and "Dm Bio Spelt Butter Cookies" (1.93 euros) fared well, as did the conventional and cheaper options like "Covo Butter Cookie" from Penny and "Sondey Butter Cookie" from Lidl (1 euro per 200 grams).
However, the "Wikana Spelt Butter Cookies" were the sole product to earn a disappointing "inadequate" rating. These cookies exceeded the non-binding guideline value for acrylamide content. Despite this, no pesticides were found in any of the organic cookies. All conventional products, on the other hand, tested positive for at least one pesticide trace, with some exhibiting multiple traces of up to four pesticides.
The Maillard reaction, a chemical reaction between amino acids and reducing sugars during cooking, can lead to the formation of acrylamide. This reaction is more likely to occur in products with organic ingredients, particularly if they are baked at high temperatures or contain certain types of sugar or protein-rich ingredients (Enrichment Data).
Regulators and consumers alike are concerned about reducing exposure to acrylamide, especially in foods like cookies. The potential for higher acrylamide levels in organic cookies could be due to differences in ingredients, baking methods, or processing standards compared to conventional cookies. For precise information on Oeko-Test's findings, it is advisable to consult their specific reports or publications.
- The community should be informed about the elevated levels of acrylamide, a potentially carcinogenic substance, found in many small and medium-sized undertakings that produce organic butter cookies.
- Small and medium-sized undertakings in the health-and-wellness, food-and-drink, and lifestyle sectors, such as those that produce butter cookies, need to be mindful of the acrylamide levels in their products, given consumer concerns about this substance.
- The science behind the Maillard reaction, which can lead to the formation of acrylamide during cooking, is crucial for small and medium-sized undertakings in the cooking, food-and-drink, and lifestyle industries, as it helps them understand how to reduce acrylamide levels in their products.
