A butter cake is spoiled by "faulty" contents.
Title: Oeko-Test Finds Higher Acrylamide Levels in Organic Butter Cookies
In a recent investigation by Oeko-Test, over half of the organically-labeled butter cookies tested contained potentially carcinogenic acrylamide, a substance that forms during high-temperature cooking of starchy foods. In contrast, none of the conventional cookies showed similar levels of acrylamide.
The study analyzed 19 different butter cookie brands, purchased from various retailers including supermarkets, discount stores, and health food stores. The testing focused on acrylamide levels, pesticides, and other contaminants.
According to Oeko-Test, the conventional butter cookies were found to use an enzyme called asparaginase, which is not used in organic products. This enzyme helps break down asparagine in the dough, thus preventing acrylamide formation during baking.
Among the organic brands tested, "Wikana Spelt Butter Cookies" were the only ones to receive an "inadequate" rating for acrylamide content, exceeding the non-binding guideline value. No pesticides were found in any organic cookie, while at least one pesticide trace was identified in all conventional products tested.
Eight butter cookie brands received a "very good" rating from Oeko-Test. These included the organic variants "Dennree Butter Cookies Spelt" and "Dm Bio Spelt Butter Cookies," as well as cheaper conventional options like the "Covo Butter Cookie" from Penny and the "Sondey Butter Cookie" from Lidl.
It's important to note that the formation of acrylamide in baked goods can be influenced by multiple factors, such as cooking methods, ingredient composition, and recipes. Further research would be needed to determine the specific reasons behind these findings.
Sources: ntv.de, awi
- The community policy could consider investigating the use of enzymes like asparaginase in small and medium-sized undertakings that produce organic butter cookies to reduce acrylamide levels.
- In light of the findings about acrylamide levels in butter cookies, health-and-wellness enthusiasts might consider purchasing small and medium-sized undertakings that use asparaginase, such as conventional cookie brands, when cooking for medical-conditions related to food and drink.
- The science behind the formation of acrylamide in small and medium-sized undertakings that specialize in food and drink, such as butter cookie manufacturers, could be a promising area for scientific research related to health-and-wellness, lifestyle, and cooking.
