A new examination has revealed perhaps concerning levels of acrylamide – a byproduct of cooking that the World Health Institution classifies as “probably carcinogenic to humans” – in popular breakfast biscuits sold across Italy. The study, conducted by consumer advocacy group Il Salvagente and released november 20, 2025, examined 29 biscuit varieties from brands like Mulino Bianco and Doria, as well as store brands from Esselunga and Coop, finding that while mycotoxin levels were generally low, acrylamide concentrations warrant caution, especially in products marketed towards children.
A recent investigation examined popular breakfast biscuits from leading brands — including Mulino Bianco, Saiwa, Doria, and Balocco, as well as store-brand products from Esselunga and Coop — for contaminants such as acrylamide and mycotoxins. The findings raise questions about food safety and potential health risks, particularly for children.
20 November 2025
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For millions, biscuits are a breakfast staple, but their quality can vary significantly. A recent study by Il Salvagente analyzed ingredients and potential contaminants in 29 types of biscuits – 13 “white” and 16 whole wheat – focusing on acrylamide and mycotoxins, substances that can form or infiltrate baked goods.
Samples were collected from well-known brands such as Mulino Bianco, Saiwa, Balocco, and Doria, as well as store-brand products from major retailers including Esselunga, Coop, Lidl, Conad, and Eurospin.
Key Findings: Acrylamide and Mycotoxins Compared
Table of Contents
- Key Findings: Acrylamide and Mycotoxins Compared
- Rules and Thresholds: Guidance Values, Not Binding Limits
- Quantitative Data and Health Implications
- Mycotoxins: What Emerged
- Open Questions: Emerging Toxins and Regulations
- Recipe and Ingredient Quality Under Examination
- Other Additives Monitored: Phosphates and Sweeteners
- “White” Biscuits: The Two Worst in the Test
- The Worst Whole Wheat Biscuits in the Test
The analysis revealed generally reassuring levels of mycotoxins. Measured concentrations did not raise immediate concerns. However, the situation was different with acrylamide: while remaining within reference values, the detected concentrations suggest a cause for caution, especially for young children. This finding highlights the importance of ongoing monitoring of food contaminants.
Acrylamide forms during high-temperature cooking or toasting of starch-rich foods – including biscuits, bread, potatoes, and even coffee. It’s a byproduct of the Maillard reaction, the same process that gives food its golden color and crispness. The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) classifies this substance as “probably carcinogenic to humans,” making its presence a matter of attention.
The European Food Safety Authority (EFSA) has been recommending for years that acrylamide levels in food be reduced, prioritizing products intended for children, a particularly exposed group. Baked goods and biscuits significantly contribute to daily acrylamide intake in children’s diets.
Rules and Thresholds: Guidance Values, Not Binding Limits
The European Union has not established legally binding limits for acrylamide, only reference values: 350 micrograms per kilogram for adults and 150 micrograms/kg for children up to three years old. These are indicative parameters that manufacturers should respect voluntarily. As a result, products with high levels of acrylamide are not automatically removed from the market.
In the analysis conducted by Il Salvagente, no sample exceeded the threshold for adults, but several approached the recommended value for children. Given that biscuits often end up on the tables of entire families, the result is concerning.
Quantitative Data and Health Implications
Analyses performed in the laboratories of the University Federico II of Naples revealed an average acrylamide concentration of 88.6 micrograms per kilogram. Although remaining below the established references, this value carries a cumulative risk for those who regularly consume biscuits, 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 raw materials are not stored properly. The two most well-known and regulated mycotoxins – Deoxynivalenol (DON) and Zearalenone – were found at levels well below legal limits in all samples examined.
Open Questions: Emerging Toxins and Regulations
The situation becomes more complex when considering so-called “emerging toxins,” such as enniatins (ENNs). There are currently no European regulatory limits for these substances, and some were found in significant concentrations. The long-term effects remain poorly defined, but the prevalence of these molecules underscores the need to intensify controls and update community regulations.
Recipe and Ingredient Quality Under Examination
Il Salvagente also examined the overall quality of the recipes, rewarding brands with a higher fiber content and lower sugar intake, while penalizing those using less healthy ingredients.
Of particular note was the presence of palm oil, still used in some well-known lines due to its high saturated fat content. The presence of glucose-fructose syrup was also noted, a sweetener that can promote the development of fatty liver disease in children.
Other Additives Monitored: Phosphates and Sweeteners
Phosphates attracted attention because they can interfere with calcium absorption. Similarly, some sweeteners, such as maltitol, may be responsible for intestinal disorders if consumed in excessive quantities.
“White” Biscuits: The Two Worst in the Test
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Within the category of 13 classic biscuits, Il Salvagente identified two products that ranked lowest in the ranking. The negative assessments stemmed from a combination of unconvincing ingredients and levels of acrylamide and mycotoxins that warrant attention.
- Esselunga Frollini alla panna – The sample showed 134 mcg/kg of acrylamide, a quantity within reference values but not negligible. Analysis also revealed the presence of emerging mycotoxins: Enniatina B at 28 mcg/kg and Enniatina B1 at 5 mcg/kg. DON mycotoxin was much lower, at 34 mcg/kg, below the attention thresholds. The overall rating barely reached sufficiency, but some critical issues arose and influenced the final assessment.
- Doria Bucaneve – A historic Italian breakfast brand that did not fully convince in the test. Acrylamide reached 148 mcg/kg, a value close to the threshold indicated for children. On the mycotoxin front, traces of Zearalenone were found at 5 mcg/kg and Enniatina B at 4 mcg/kg. Both remain below the limits set by regulations, but are still present.
The Worst Whole Wheat Biscuits in the Test
In the group of 16 whole wheat biscuits, four products received a failing grade due to ingredient quality, nutritional content, and contaminant levels. Here’s what emerged.
- Oro Saiwa Cruscoro – The product received a negative rating for its low fiber content and the use of palm oil, glucose-fructose syrup, and calcium phosphates. Acrylamide levels were 132 mcg/kg. DON reached 101 mcg/kg, while emerging mycotoxins showed values of Enniatina A1 at 3 mcg/kg, Enniatina B at 40 mcg/kg, and Enniatina B1 at 7 mcg/kg.
- Doria Bucaneve Ciocco Integrale – The rating was penalized by the presence of palm oil and a high sugar content. Acrylamide reached 142 mcg/kg, while DON was not detected. Other mycotoxins detected included Zearalenone at 6 mcg/kg and Enniatina B1 at 3 mcg/kg.
- McVitie’s Digestives Integrali – The product lost points for the presence of palm oil and a salt content considered high: 1.5 grams per 100 grams. Acrylamide stopped at 126 mcg/kg, while DON was not detected. Among the emerging mycotoxins were Enniatina A1 at 3 mcg/kg, Enniatina B at 6 mcg/kg, and Enniatina B1 at 2 mcg/kg.
- Gentilini Piaceri con farina integrale – The score dropped due to the high amount of sugar and significant acrylamide values, reaching 168 mcg/kg. DON was present at 30 mcg/kg. The analysis also showed Enniatina A1 at 2 mcg/kg, Enniatina B at 67 mcg/kg, and Enniatina B1 at 9 mcg/kg.
To view the full biscuit ranking, refer to the November issue of Il Salvagente.
Source: Il Salvagente
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