Rye crispbread study finds acrylamide in all 21 tested products

An investigation by the consumer magazine Öko-Test into 21 rye whole grain crispbread products has revealed the presence of acrylamide in every sample tested. Acrylamide, a substance that can form when starchy foods are heated at high temperatures, was detected in all 21 varieties, including nine organic products. In at least one instance, the concentration exceeded the limit value established by the European Union.

The study also highlighted significant quality differences among the products. Approximately one-third of the tested items received grades of ‘insufficient’ or ‘unsatisfactory,’ while only five products achieved the highest rating of ‘very good.’

In addition to acrylamide, researchers found pesticide residues in many conventional products, with some samples containing up to six different active substances, including glyphosate and tebuconazole. While rye crispbread is often marketed as a healthy, high-fiber snack, these findings indicate varying levels of chemical contamination across the market.