In its latest product test, the National Food Chain Safety Office (NFCSO) examined 10 kinds of crisps/potato chips. The products’ glutamic acid, trans fatty acid, acrylamide, fat and salt content were determined in the food safety authority’s laboratory. Two enterprises had to review their production processes in view of acrylamide levels that exceeded warning levels, in addition to which the authority is issuing warning to two further businesses because of inadequate labelling, and is ordering them to correct the mistakes.
In the continuation of its series of “Szupermenta” product tests, the NFCSO compared one of the favourite snacks of both adults and children, potato chips, and in particular chees-flavoured crisps. Experts examined a total to 10 different brands. Laboratory testing included parameters that are important from both a food safety and quality perspective, including glutamic acid, trans fatty acid, acrylamide, fat and salt content.
The law proscribes an upper limit (max. 10g/kg) with respect to glutamic acid content, which plays a role in flavour intensity. In view of the fact that 9 out of 10 of the products examined used a flavour enhances, this was also tested by the laboratory.
According to the test, it was proven that the glutamic acid content of the cheese-flavoured crisps analysed (2.9 g/kg – 5-8 g/kg) fell well short of the limit determined by regulations.
The maximum trans fatty acid content of foods is also proscribed by law, and the snacks tested also proved to be suitable in this regard.
Acrylamide is an organic pollutant that can be found is many foods, and which is created when foods are treated at high heat.
There is no legally determined limit with regard to this compound, but manufacturers must strive to reduce acrylamide levels.
The laboratory tests indicated higher than warning level acrylamide content in two of the products analysed. The NFCSO immediately informed the related businesses about the problem, and these producers have taken the necessary steps to improve their production processes and correct the technological problem.
With regard to salt content, all products conformed to their product labelling.
In the case of one brand, the laboratory tests revealed a higher fat content than was indicated on the products nutrition table, in view of which the authority issued the manufacturer with a warning, as a result of which the company must review its product and the product’s labelling.
Experts from the NFCSO also examined the products’ labelling, and in several instances found discrepancies with reaction to information on nutritional value and content. Some kind of labelling problem was found in 6 out of the 10 products examined, as a result of which the producers have been issued with a warning and will have to correct the mistakes.
Testing performed with the Szupermenta series also include popularity tests. Experts and members of the public assessed the products with regard to taste, external appearance, structure, aroma and colour, resulting in an order of preference. Overall, tests indicate that cheese-flavoured potato chips performed below expectations.
Lay’s Cheese flavoured potato chips came in first, with Pringles Cheese flavoured snacks second and Chip Cheese flavoured potato chips finishing third.