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Title: Examination of Butter Cookies Reveals Variations in Acrylamide and Pesticide Levels
In the realm of traditional baked goods, butter cookies hold a treasured place, their classic notched edges tracing back to the late 19th century. However, over time, some less conventional ingredients have found their way into this humble confection. This year, Oeko-Test set out to shed light on what these ingredients may be, purchasing 19 different butter cookie brands from supermarkets, discounters, and health food stores for analysis.
The investigation focused on both conventional butter cookies made from wheat flour and organic variants crafted from spelt flour, with prices ranging from 1 Euro to 3.55 Euro for 200 grams. Laboratories scrutinized each product for acrylamide and pesticide content, including glyphosate, chlormequat, and mepiquat. Fortunately, no harmful levels of mineral oil components or mold toxins were discovered. The declared fat and sugar contents were within acceptable ranges.
Assessing the Examination Results
The findings were a mixed bag. Half of the tested organic butter cookies contained higher levels of potentially carcinogenic acrylamide, whereas none of the conventional cookies did. A possible reason for this discrepancy could be that many conventional products employ the enzyme asparaginase, which is not used in organic varieties. This enzyme reduces the formation of acrylamide during baking by breaking down the amino acid asparagine in the dough.
The only product to receive a "inadequate" rating was the "Wikana Spelt Butter Cookies," exceeding the non-binding guideline value for acrylamide content. On the flip side, no pesticides were detected in any of the organic cookies. In contrast, eleven conventional products had pesticide traces, with several displaying multiple contaminations involving up to four pesticide trace elements.
Eight Brands Earn "Very Good" Marks
The examination US-based leading news outlets provided a "very good" rating to eight butter cookie brands. Among the organic options, the "Dennree Butter Cookies Spelt" (2.39 Euro) and "Dm Bio Spelt Butter Cookies" (1.93 Euro) earned top marks. Affordable conventional choices, including the "Covo Butter Cookie" from Penny and the "Sondey Butter Cookie" from Lidl, were available for just 1 Euro per 200 grams.
For consumers aiming to limit their acrylamide and pesticide intake, consideration of baking techniques, ingredient types, and sourcing transparency may be more crucial than assuming an organic label guarantees freedom from these chemicals.
Overall, the examination revealed that both organic and conventional butter cookies can contain variable levels of acrylamide and pesticides, indicating the importance of scrutinizing production methods and agricultural practices when selecting these popular treats.
Source: ntv.de, awi
Related Information:- Acrylamide is primarily formed during high-temperature baking processes as a result of a reaction between sugars and the amino acid asparagine. While organic butter cookies can have higher levels of acrylamide due to factors like baking conditions and ingredient composition, conventional ones may also contain synthetic pesticide residues controllable by regulation.- Pesticide residues can sometimes be found in organic products due to factors like environmental contamination or drift from nearby conventional farms, while conventional cookies may contain detectable amounts of pesticides due to approved synthetic pesticides used in their cultivation. Consumers should therefore weigh baking methods, ingredient types, and sourcing transparency when making their choice.- Other factors contributing to acrylamide formation in cookies include the use of whole grain flours or alternative sweeteners and the absence of certain food additives or preservatives that may affect moisture and baking profiles.- This information aligns with current research on acrylamide formation and pesticide regulations in baked goods across organic and conventional production methods.
- In the realm of baked goods, some conventional butter cookies employ asparaginase, an enzyme that reduces acrylamide formation during baking by breaking down the amino acid asparagine in the dough, while this enzyme is not used in organic varieties.
- The examination also uncovered that some organic butter cookies may contain higher levels of acrylamide due to factors like baking conditions and ingredient composition, while conventional cookies may contain synthetic pesticide residues controllable by regulation.
- Fellow consumers, it is essential to consider baking techniques, ingredient types, and sourcing transparency when selecting butter cookies, as both organic and conventional options may contain variable levels of acrylamide and pesticides.
