In the world of food production, few things can tarnish a brand’s reputation like a food safety scandal. This fall, over 140,000 cases of apple juice were recalled due to arsenic contamination, once again highlighting a persistent problem in the industry: heavy metals in food.
This is a particularly pressing issue for bakery and snack producers, with popular products like potato chips, teething biscuits and sandwich cookies regularly flagged for containing lead and cadmium.
The problem of heavy metals in food is both widespread and complex. Substances like cadmium, lead, arsenic and mercury are naturally found in the environment but are also introduced through industrial pollution and agricultural practices. When these metals make their way into soil, water or air, they can be absorbed by crops and accumulate in ingredients used in food production.
Take potato chips, for example, which are prone to cadmium contamination due to its prevalence in agricultural soils. Similarly, teething biscuits and sandwich cookies can harbour lead or cadmium from ingredients like molasses, cocoa or wheat. Processing methods and environmental factors can exacerbate these risks, making contamination a multifaceted challenge.
The health implications are serious, even at low concentrations. Lead exposure can impair cognitive development in children, while cadmium builds up in the kidneys over time, leading to chronic damage. Vulnerable populations – particularly infants and young children – face the greatest risks because their developing bodies absorb these metals more efficiently than adults.
To address these concerns, the FDA has introduced initiatives like the Closer to Zero action plan, targeting heavy metal exposure in foods consumed by children. But while regulatory agencies play a critical role, the responsibility also falls squarely on the shoulders of producers, who must demonstrate leadership in food safety by taking proactive measures to minimise contamination.
Reducing heavy metal contamination requires a multifaceted approach. Sourcing ingredients responsibly is a critical first step; collaborating with suppliers who prioritise soil health and sustainable farming practices can significantly reduce contamination risks; and processing improvements – such as thorough washing, peeling and using technologies like ion-exchange filtration – offer viable solutions.
While these measures come with financial and logistical challenges, the cost of inaction can be far higher. A single recall or safety incident can erode consumer trust and damage a brand’s reputation. Hence the importance of proactive communication about food safety practices to build confidence among consumers and business partners alike.
To address this, the Institute of Food Technologists (IFT) has released a white paper to shed light on heavy metals in the US food supply and how federal nutrition guidelines, agricultural practices and processing innovations can help reduce exposure.
We caught up with IFT Fellow Kantha Shelke, Ph.D., CFS, who teaches food safety regulations at Johns Hopkins University and leads Corvus Blue, a consultancy supporting the food industry.
What is the prevalence of cadmium in potato chips and lead in teething biscuits and sandwich cookies?
Cadmium is a significant concern in potato chips, which rank among the top 10 foods with the highest levels of this toxic metal. Lead, meanwhile, has been detected in nearly half of tested teething biscuits and over 60% of arrowroot cookies. These findings highlight the pervasive nature of heavy metal contamination in everyday snacks and baked goods.
How do heavy metals end up in these products?
The primary source is environmental contamination. Heavy metals are absorbed by plants through their roots, accumulating in edible parts and eventually entering food products. Factors like soil pH, water quality and agricultural practices play key roles. For example, acidic soils increase metal bioavailability, while contaminated irrigation water exacerbates the problem. Even fertilizers can introduce heavy metals, compounding the issue.
What role should food producers play in minimising contamination?
Producers have a critical responsibility to ensure their products meet safety standards. This includes adopting sustainable farming practices, monitoring and testing raw materials and utilising advanced processing technologies to reduce contamination. Collaboration is key – working with researchers to develop innovative solutions and with regulators to shape practical policies. Transparent communication with consumers and stakeholders is also vital for building trust and avoiding misinformation.
Are there examples of companies implementing best practices?
While no bakery or snack company has, to my knowledge, publicly disclosed detailed practices for mitigating heavy metals, many are quietly prioritising responsible ingredient sourcing and rigorous testing, especially for high-risk ingredients like cocoa, rice and root vegetables. Unfortunately, concerns about liability and litigation may discourage public sharing of these efforts.
Do specific processing methods significantly influence heavy metal levels?
Yes, certain methods can reduce contamination. Washing, rinsing (particularly with alkaline water) and peeling are effective in lowering heavy metal content. However, these techniques may also remove some nutrients. On the other hand, processes like baking and frying can inadvertently concentrate heavy metals due to moisture loss, making careful ingredient selection and process optimisation essential.
What are the main obstacles to implementing stricter regulations?
Heavy metals are naturally occurring, so complete elimination is impossible. The complexity of food supply chains makes tracing contamination difficult, while advanced testing methods are expensive and strain resources. Stricter regulations could lead to economic losses in regions with naturally high contamination levels; and scientific debates over safe exposure thresholds further complicate standard-setting. A balanced approach, therefore – emphasising monitoring, mitigation and consumer education – is necessary.
How does the US approach to heavy metal contamination compare internationally?
The US aligns with global standards through initiatives like Closer to Zero and FDA monitoring, but critics argue that enforcement is less stringent compared to some countries. Collaboration with organisations like WHO and FAO helps harmonise standards, but disparities in testing thoroughness and permissible limits remain.
How can programmes like WIC (the Special Supplemental Nutrition Program for Women, Infants and Children) and school meal initiatives minimise children’s exposure to heavy metals?
These programmes emphasise nutrient-rich foods – such as milk, leafy greens and fortified cereals – that can help mitigate heavy metal absorption. Responsible sourcing and rigorous testing further ensure safety, while educating participants about balanced diets and the role of nutrients in counteracting heavy metals is another important step.
What areas of research does IFT see as most critical?
Research priorities include developing more accurate exposure models, advancing detection technologies and exploring mitigation strategies, such as crop breeding to reduce metal uptake. Understanding cumulative exposure from all sources – food, water and air – is also crucial. Investment in next-generation tools, such as biomarkers and gene expression studies, could transform how we assess and address heavy metal contamination.
Heavy metal contamination is a widespread and complex challenge but can also be an opportunity for bakery and snack producers to lead in food safety. By investing in responsible practices, fostering collaboration and maintaining transparency, the industry can protect consumers while positioning itself as an innovator.
