Kerry highlights children’s “concerning” exposure to acrylamide

29 Jan 2020 --- Children are in danger due to their high exposure to acrylamide, which forms when starches brown during high-temperature cooking, highlights Kerry on the one-year anniversary of its commercial launch of acrylamide-reducing yeast, dubbed Acryleast. While acrylamide’s effects on humans are unclear, the chemical has been found to have carcinogenic potency in rat studies. This has led organizations, including the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA), to warn of the potential risk of consumption.

“Foods like biscuits for young children are of major concern. Discussions on the setting of maximum levels for processed cereal-based foods and foods for young children are ongoing. Another side to this is that families are moving away from feeding their children certain foods aimed at toddlers or young children to tackle childhood obesity. This is due to concerns around the levels of sugars present in foods such as rusks. Therefore, children are now being given foods not necessarily aimed at them. There is a duty of care to reduce acrylamide in all high-risk applications,” explains Mike Woulfe, VP Enzymes, Kerry.

He also notes that regulators in the EU are highly concerned about excessive acrylamide levels in children’s biscuits, cereals, crackers and toast, with children aged one to nine of prime concern. Each day, children ingest on average more than twice as much acrylamide per pound of body weight as adults. Setting maximum allowable levels in the near future is currently on the discussion table. 

Woulfe continues that Kerry’s customers are choosing Acryleast due to its lack of impact taste or texture, as well as its organic suitability within the US. “This is particularly relevant for organic children’s foods since regulations are expected to get more stringent in this area,” he flags. 

Acryleast doesn’t require any changes to the manufacturing process and can be listed on the ingredient label as “yeast.” This, in addition to being considered “organic suitable” in the US, enables it to appeal to consumers who are increasingly searching for clean label and natural foods. The company is also in the process of obtaining organic certification in a variety of jurisdictions. Woulfe further highlights that organic food products are a large and increasing market but require certification. 

Regulators in the EU are concerned about excessive acrylamide levels in children’s biscuits, cereals, crackers and toast.Regulatory moves
In addition to Kerry launching Acryleast, which reduces acrylamide content by up to 90 percent, 2019 saw other major moves in addressing the health risks. California’s Proposition 65 lists acrylamide as a chemical causing either cancer or developmental/reproductive toxicity, with Washington state now enacting similar laws. New York state has also proposed laws along the same lines, although neither these or the Washington regulations specifically list acrylamide. However, the state laws hold the potential to set standards for its use, in addition to requiring disclosure. In Washington state, there is also the potential for an outright ban on listed chemicals.

In November, the International Agency for Research on Cancer (IARC) gave research on the chemical a “high priority” classification over the next five years. This could then be used by California’s Office of Environmental Health Hazard Assessment (OEHHA), which adapts IARC’s analysis in developing and maintaining its chemical listing for Proposition 65. OEHHA lists acrylamide as a risk for causing cancer, male reproductive toxicity and developmental toxicity.

“Given the significant ongoing monitoring and regulation of acrylamide in products for purchase in California, food manufacturers selling into that state are advised to make sure their acrylamide content is as low as reasonably achievable (ALARA). The prospect of other states such as New York enacting regulations means that increased pressure may be felt by companies selling products into the US market to lower their acrylamide content as much as possible,” explains Woulfe. 

He also notes that some NGOs are looking for access to data submitted to EFSA on acrylamide levels for products. “They are calling for the introduction of mandatory maximum levels. This shows that NGOs are keeping pressure on the acrylamide issue and getting more hard-hitting. This creates considerable brand risk for the food and beverage industry,” Woulfe concludes. 

Edited by Katherine Durrell