Biscuits are one of the symbols of breakfast for millions of Italians, although the quality varies significantly. A recent investigation by Il Salvagente focused on ingredients and contaminants, with particular attention to acrylamide and mycotoxins, substances that can infiltrate baked goods.
The study involved 29 references: 13 “white” types and 16 wholemeal. The samples come from widely distributed brands – from Mulino Bianco to Saiwa, passing through Balocco and Doria – as well as including large-scale retail branded products such as Esselunga, Coop, Lidl, Conad and Eurospin.
Main results: acrylamide and mycotoxins compared
On the mycotoxin front, the picture appears, overall, reassuring. The levels measured do not give rise to immediately relevant concerns. The situation is different with acrylamide: although it remains within the reference values, the concentrations detected suggest an alarm bell, especially for the little ones.
Acrylamide arises during the cooking or roasting at high temperatures of starchy foods — including biscuits, bread, potatoes and even coffee. It is a by-product of the Maillard reaction, the same one that gives food browning and crunchiness. The WHO’s IARC classifies this substance as “probably carcinogenic to humans”, and therefore its presence deserves attention.
The European Food Safety Authority (EFSA) has been recommending reducing acrylamide in foods for years, with priority on products intended for children, a particularly exposed category. Baked sweets and biscuits contribute significantly to the daily introduction of this contaminant into the children’s diet.
Rules and thresholds: indicative values, not binding limits
The European Union has never established a legally binding limit for acrylamide, only reference values have been set: 350 micrograms per kilogram for adults and 150 micrograms/kg for children up to three years. These are indicative parameters that producers should respect on a voluntary basis. For this reason, even products with high levels of acrylamide are not automatically withdrawn from the market.
In the comparison carried out by Il Salvagente, no sample exceeded the threshold indicated for adults, but several references came dangerously close to the recommended value for children. Considering that biscuits often end up on the whole family’s table, the result is not reassuring.
Quantitative data and health implications
The analyzes carried out in the laboratories of the Federico II University of Naples showed an average concentration of acrylamide equal to 88.6 micrograms per kilogram. While remaining below the established references, this value entails a cumulative risk for those who consume biscuits regularly, especially children and adolescents.
Mycotoxins: what emerged
The study also evaluated the presence of mycotoxins, toxic compounds produced by molds and fungi that can develop in cereals if the raw materials are not stored adequately. The two best-known and most regulated mycotoxins — Deoxynivalenol (DON) and Zearalenone — were found at levels well below legal limits in all samples examined.
Open questions: emerging toxins and legislation
The situation becomes more complicated when we move on to the so-called “emerging toxins”, such as enniatins (ENNs). There are still no European regulatory limits for these substances and some have been found in significant concentrations. The long-term effects remain poorly defined, but the spread of these molecules highlights the need to intensify controls and update community legislation.
Quality of recipes and ingredients under scrutiny
Il Salvagente also examined the overall quality of the recipes, rewarding brands with higher fiber content and reduced sugar intake, while those that used less healthy ingredients were penalised.
Among the elements under observation, palm oil stands out, still present in some lines known for their high percentage of saturated fats. Furthermore, the presence of glucose-fructose syrup has been reported, a sweetener that can favor the development of hepatic steatosis in children.
Other monitored additives: phosphates and sweeteners
Phosphates have attracted attention because they can interfere with calcium absorption. Similarly, some sweeteners, such as maltitol, are potentially responsible for intestinal disorders if they are consumed in excessive quantities.
“White” biscuits: the two worst in the test
Within the category of 13 classic biscuits, Il Salvagente has identified two products that occupy the last places in the ranking. The negative ratings derive from a mix of unconvincing ingredients and from acrylamide and mycotoxin values that do not go unnoticed.
The worst wholemeal biscuits in the test
In the wholemeal biscuits group, made up of 16 products, four products obtained an insufficient rating for the quality of the ingredients, nutritional content and levels of contaminants. Here’s what emerged.
To read the ranking of biscuits, refer to the November issue of Salvagente.
