Why does FSSAI have no acrylamide limit for Indian snacks?

FSSAI has not established acrylamide benchmark levels for processed snacks as of 2026. The regulatory gap means Indian manufacturers face no legal obligation to test for, reduce, or disclose acrylamide levels in biscuits, chips, and fried snacks — unlike EU manufacturers who face enforceable benchmark levels since 2018.

How is acrylamide formed in biscuits and snacks?

Acrylamide forms through the Maillard reaction between asparagine (an amino acid naturally present in wheat and potatoes) and reducing sugars (glucose, fructose) when heated above 120°C. Higher temperature, longer baking time, and lower moisture content all increase acrylamide formation — which is why crispy, browned baked goods and deep-fried snacks have the highest levels.

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Food Safety

7 min read

May 16, 2026

Acrylamide in Indian Snacks 2026: Parle-G, Kurkure & Why FSSAI Has No Safety Limit

A September 2025 EU study found 1 in 4 biscuits fail acrylamide limits. India has NO FSSAI acrylamide standard for snacks. Here is what Indian parents must know about this hidden carcinogen in everyday snacks.

What Is Acrylamide and Why Is It in Your Biscuits?

Acrylamide is a chemical compound that forms naturally when starchy foods — biscuits, chips, namkeen, bread — are cooked at temperatures above 120°C. The reaction between the amino acid asparagine and naturally occurring sugars at high heat (the Maillard reaction) creates acrylamide as a byproduct. The International Agency for Research on Cancer (IARC) classifies acrylamide as a Group 2A probable human carcinogen — the same category as red meat. A September 2025 study by Bakery and Snacks magazine found that 1 in 4 EU biscuits fail the 350 µg/kg benchmark set by European food safety authorities. The alarming reality for Indian consumers: FSSAI has set NO acrylamide limit whatsoever for biscuits, chips, or any fried snacks — despite this being a known carcinogen in the food supply since 2002.

Which Indian Snacks Have the Highest Acrylamide Levels?

Research published in PMC analysing snacks across Asian markets found that deep-fried Indian snacks tested significantly higher acrylamide concentrations than equivalent snacks from other regions. The reason: Indian snacks are typically fried at 180–200°C — the optimal temperature range for acrylamide formation — and for longer durations than Western-style chips. Products most at risk:

Deep-fried gramflour snacks (bhujiya, sev, chakli)

high asparagine in besan + high frying temperature = peak acrylamide formation.

Commercial biscuits (Parle-G, Britannia Marie Gold, Good Day)

baking at 200°C triggers the same reaction.

Potato chips (Lays, Bingo, Uncle Chips)

potatoes have very high asparagine content.

Instant noodle cakes

extruded and fried at high temperatures.

None of these products are required by FSSAI to declare acrylamide content.

FSSAI's Regulatory Gap: A Confirmed Safety Void in 2026

FSSAI's 2024 Food Safety and Standards (Contaminants, Toxins and Residues) Amendment updated limits for mycotoxins, heavy metals, and pesticide residues. Acrylamide was conspicuously absent. The European Food Safety Authority (EFSA) set a benchmark level of 350 µg/kg for biscuits and 500 µg/kg for potato chips — benchmarks that trigger mandatory mitigation action for food producers. The UK Food Standards Agency mandates that any food business producing fried or baked starchy products must implement acrylamide mitigation plans. In India in 2026, no such obligation exists. FSSAI's silence means manufacturers have zero incentive to measure, reduce, or disclose acrylamide levels. Indian consumers are eating these products daily with no regulatory protection and no available information — a confirmed food safety void that demands immediate attention.

How Acrylamide Causes Cancer and Which Organs Are Most at Risk

Acrylamide is genotoxic — it damages DNA directly, specifically by forming adducts with DNA bases that can trigger mutations leading to cancer. The primary organs at risk from dietary acrylamide exposure are:

Kidneys

the strongest epidemiological link in human studies;

Ovaries

a 2015 meta-analysis found significant association with ovarian cancer risk;

Endometrium

WHO meta-analysis found acrylamide increased endometrial cancer risk;

Bladder

particularly relevant for high consumers of fried starchy foods.

For children, the risk is proportionally higher because their body mass is lower, meaning the same amount of food delivers a higher dose per kilogram of body weight. A child eating Parle-G or Kurkure daily receives a comparatively higher acrylamide exposure than an adult consuming the same quantity. The WHO emphasizes that there is no identified "safe" threshold — any exposure carries incremental risk.

How to Reduce Acrylamide Risk — and How AaharIQ Helps

Practical steps to reduce acrylamide exposure for your family:

Limit deep-fried and commercially baked starchy snacks

replace bhujiya, chips, and commercial biscuits with roasted makhana, steamed dhokla, or fresh fruit.

At home, avoid cooking potatoes and starchy foods to a dark brown colour

the darker the colour, the higher the acrylamide.

Toast bread to a light golden, not dark brown, colour.

Choose boiled or steamed snack preparations over fried.

Use AaharIQ to scan any packaged snack

our AI risk engine flags all NOVA Group 4 ultra-processed fried snacks and assigns risk scores based on processing method, frying temperature indicators, and ingredient composition.

AaharIQ gives every product a 0–10 risk score. Any deep-fried packaged snack scores 7+ automatically — helping families make informed choices without needing a chemistry degree. Free at aahariq.com.

References

[1]Bakery and Snacks (2025). Study finds one in four EU biscuits fail acrylamide limits. Bakery and Snacks Magazine.
[2]IARC (2022). Acrylamide — IARC Monographs Group 2A Classification. International Agency for Research on Cancer.
[3]EFSA (2023). Acrylamide in food — monitoring and benchmark levels. European Food Safety Authority Journal.
[4]FSSAI (2024). Food Safety and Standards (Contaminants, Toxins and Residues) Amendment. FSSAI India.

Frequently Asked Questions

Parle-G biscuits, like all baked wheat-flour products, form acrylamide during the baking process. Independent EU tests on comparable glucose biscuits found acrylamide levels ranging from 150–400 μg/kg — above the EU action level of 150 μg/kg for biscuits. Parle-G has not published its own acrylamide data. FSSAI has no testing requirement.

Without AaharIQ — you're scanning labels with your naked eye, missing hidden additives, E-numbers, and FSSAI violations that could silently harm your health over time.

AaharIQ · Free AI Food Scanner