Infant cereal processing

Acrylamide is created by processing conditions — not added as an ingredient.

FDA identifies acrylamide as a process contaminant that can form in cereal-grain foods during high-temperature cooking. 120 Standard explains what creates the risk, what regulators currently require, and how Mamuko uses a different commercial processing route.

Mamuko organic oat porridge photographed in New York

1 · Formation mechanism

Why acrylamide appears in cereal foods

FDA states that acrylamide forms from a chemical reaction between reducing sugars and the amino acid asparagine in plant-based foods. The reaction is associated with high-temperature processing and is part of the Maillard reaction that also creates browning, flavor and aroma.

High temperature + low moisture

FDA guidance notes that acrylamide usually forms at elevated temperatures used in frying or baking, commonly above 120°C, particularly under low-moisture conditions.

Typical risk zone: >120°C

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Maillard reaction

Reducing sugars react with asparagine. Acrylamide can form as one of the process products.

Not intentionally added

2 · Current regulatory position

What the EU and FDA actually say

EU benchmark: 40 µg/kg

Commission Regulation (EU) 2017/2158 lists a 40 µg/kg benchmark level for baby foods and processed cereal-based foods for infants and young children, excluding biscuits and rusks.

Read Regulation (EU) 2017/2158 →

FDA: reduce formation where practical

FDA guidance asks manufacturers to be aware of acrylamide levels and evaluate reduction approaches relevant to their products, while also considering microbiological safety, nutrition, taste and texture.

FDA Guidance for Industry →

3 · Mamuko commercial example

The grains are milled, not extruded

Mamuko states that its cereal porridges are not thermally pre-treated. The grains are milled without the high temperature and pressure used in extrusion. The consumer then cooks the porridge before serving.

Typical instant-cereal route

Industrial thermal pre-treatment can use elevated temperature and pressure to create a ready-to-mix product.

Thermal pre-treatment

Mamuko stated route

Grains are milled without high-temperature, high-pressure extrusion; the porridge is cooked at home before consumption.

Milled · requires cooking

Organic cereal rangeCommercial products, not a laboratory prototype.

Cooking requiredMamuko states preparation time is similar to instant porridge.

Patented technologyMamuko states that patented preparation technology is used for its cereal products.

4 · Product-specific evidence

What one independent test showed

<20 µg/kg LOQ

An independent 2023 laboratory report on one Mamuko oat porridge sample recorded acrylamide below that laboratory method's quantification limit of 20 µg/kg.

What this result means

The tested sample was below the method's quantifiable range.
The result is below the current EU 40 µg/kg benchmark.
It is product-specific evidence for that sample.

What it does not mean

It does not prove absolute zero acrylamide.
It does not automatically represent every batch or SKU.
Repeat testing with lower LOQ would strengthen the evidence.

5 · What 120 Standard proposes

Move from a finished-product number to a process-control framework

The proposed 120 Standard framework focuses on five questions: What temperatures and moisture conditions does the process use? Is thermal pre-treatment necessary? What acrylamide level is measured in the finished product? What is the laboratory LOQ? Is the result repeatable across representative batches?

Technical discussion