A sweet treat with subpar quality, exhibiting flaws, is coated with buttercream.
Title: Oeko-Test Reveals High Levels of Acrylamide in Organic Butter Cookies
In a recent product test, Oeko-Test discovered that over half of the organic butter cookies they purchased contain excessive amounts of potentially carcinogenic acrylamide. Conventional butter cookies, on the other hand, were found to be free of acrylamide.
The tested butter cookie brands were purchased from various supermarkets, discounters, and health food stores, with prices ranging from 1 to 3.55 euros per 200 grams. The analysis also revealed the presence of pesticides in all conventional cookies, whereas organic cookies were found to be pesticide-free.
The zigzag-edged butter cookie, a classic in baked goods dating back to the late 19th century, has in recent years hidden unwanted substances. Oeko-Test aimed to uncover these hidden ingredients by purchasing and testing 19 different butter cookie brands. The investigation found no significant levels of mineral oil components, mold toxins, or excessive fat and sugar contents. However, the results showed that eight out of the 19 brands met the "very good" rating, while one brand, "Wikana Spelt Butter Cookies," received the rating of "inadequate" due to its high acrylamide content.
Organic butter cookies containing asparagine in the dough were found to be the main contributors to acrylamide. The use of asparaginase, an enzyme that breaks down asparagine and prevents acrylamide formation in conventional dough, seems to be the reason for the lower levels of acrylamide in conventional cookies.
Several organic variations received the "very good" rating, including "Dennree Butter Cookies Spelt" (2.39 euros) and "Dm Bio Dinkel Butter Cookies" (1.93 euros). For those seeking a cheaper alternative, conventional options such as the "Covo Butter Cookie" from Penny and the "Sondey Butter Cookie" from Lidl, priced at 1 euro per 200 grams, also meet acceptable standards.
Although the test results do not provide specific reasons for the differences between conventional and organic butter cookies, it is apparent that consumers should exercise caution when choosing their cookies, particularly in relation to acrylamide levels. For a more detailed understanding of the findings, it is recommended to consult Oeko-Test's published reports or statements directly.
- The community policy on food safety should emphasize the need for small and medium-sized undertakings (SMEs) in the bakery sector to consider the use of asparaginase in their dough formulation to reduce acrylamide levels, a potentially harmful substance found in organic butter cookies.
- In light of the Oeko-Test findings, it is essential for health-and-wellness-focused SMEs to prioritize science-backed therapies and treatments in their product development, such as the use of asparaginase to minimize acrylamide formation in baked goods.
- A balanced lifestyle that promotes nutritional awareness can be fostered by encouraging small and medium-sized undertakings to consider the impact of their food-and-drink productions on health risks, such as the high levels of acrylamide found in organic butter cookies.
