Nestlé Coffee in UK Contains Elevated Acrylamide Levels

Recent testing in the UK has raised concerns after several everyday foods, including two popular instant coffee products, were found to contain elevated levels of acrylamide — a chemical classified as a potential human carcinogen. The findings come from routine checks carried out by the UK Food Standards Agency (FSA), prompting warnings to both manufacturers and consumers.

Two Nestlé instant coffee products — Nescafé Gold Decaffeinated freeze-dried instant coffee and Nescafé Gold freeze-dried instant coffee — were among 13 food items flagged for having higher acrylamide levels than expected. These results follow tests on 248 samples, with acrylamide found in fried snacks, breakfast cereals, and other baked or roasted goods as well.

What Is Acrylamide and Why Is It a Concern?

Acrylamide is not an additive but a chemical that naturally forms when starchy foods — such as potatoes, grains, and coffee beans — are cooked at high temperatures, especially through frying, baking, or roasting. This process is part of the Maillard reaction, which browns food and develops flavor, but also leads to acrylamide formation.

The International Agency for Research on Cancer (IARC) has classified acrylamide as a probable human carcinogen. Research links long-term exposure to increased risks of several cancers, including kidney, bladder, and endometrial cancers, as well as potential impacts on fertility and muscle control. Though no immediate health risk is posed by typical consumption levels, the FSA advises reducing exposure where possible, particularly over the long term.

Which Nestlé Coffee Products Were Affected?

The UK Food Standards Agency tested 248 food samples and flagged 13 for elevated acrylamide. Among them were two Nestlé products:

• Nescafé Gold Decaffeinated freeze-dried instant coffee
• Nescafé Gold freeze-dried instant coffee

Also flagged were a range of other common foods such as crisps (potato chips), breakfast cereals, crackers, and baked goods — showing that acrylamide is widespread in heat-processed foods, not limited to coffee.

While the FSA stated there is no immediate danger to consumers and no need to change eating habits, it emphasized that long-term intake should be minimized and urged food producers to actively work on reducing acrylamide levels in their products.

How Does Nestlé Respond?

In response, Nestlé China issued a statement on April 23, 2012, affirming its commitment to food safety and ongoing efforts to reduce acrylamide in its coffee. The company stated that it "is dedicated to developing new production methods to reduce the level of acrylamide" and is "strictly complying with Chinese industry standards."

Nestlé explained that acrylamide is not an added ingredient but a byproduct formed when carbohydrate-rich foods are heated at high temperatures. The company acknowledged that while the compound has been present since humans began cooking, it has only been closely studied in recent decades. Nestlé’s global R&D teams have prioritized understanding how acrylamide forms during coffee roasting and have invested in research to develop methods to lower its presence in their products.

The company also reiterated its compliance with Chinese regulations, international standards, and its own quality assurance protocols. In its public-facing statement, Nestlé supported balanced dietary advice from health authorities like the WHO to help limit acrylamide intake and noted that moderate coffee consumption is considered safe and may even offer health benefits, citing coffee’s natural antioxidants.

Frequently Asked Questions

What is acrylamide and how is it formed in coffee?

Acrylamide is a chemical that naturally forms when carbohydrate-rich foods, including coffee beans, are roasted, baked, or fried at high temperatures. It results from the Maillard reaction, which browns the food and creates flavor compounds. In coffee, it forms during the roasting process, not during brewing.

Which Nestlé coffee products were found to contain high acrylamide in the UK?

The two Nestlé products flagged were Nescafé Gold Decaffeinated freeze-dried instant coffee and Nescafé Gold freeze-dried instant coffee. These were among 13 food items from various brands found to have elevated acrylamide levels in tests of 248 samples by the UK Food Standards Agency.

Is acrylamide dangerous in the amounts found in coffee?

The UK Food Standards Agency stated there is no immediate health risk from the levels detected, and consumers don’t need to change their habits. However, long-term exposure to elevated levels of acrylamide may increase the risk of certain cancers, so regulators and producers aim to keep levels as low as reasonably achievable.

Does roasting affect acrylamide levels in coffee?

Yes. Acrylamide forms during the roasting of coffee beans, especially at higher temperatures. Lighter roasts typically have slightly higher acrylamide levels than darker roasts, but the difference is complex and affected by bean origin, roast profile, and brewing method.

What is Nestlé doing to reduce acrylamide in its coffee?

Nestlé has stated that it is actively researching the formation of acrylamide during coffee roasting and investing in new production methods to reduce its levels. The company is also working in line with Chinese regulations and international safety standards to ensure product safety.

Recommended FrontStreet Beans for Low-Acrylamide Brewing

For coffee lovers concerned about acrylamide, choosing freshly roasted specialty beans and brewing via pour-over or espresso can help manage intake. FrontStreet Coffee’s Ethiopia Yirgacheffe offers bright citrus and floral notes, while their PWN Golden Mandheling delivers heavy body with nutty sweetness. Both are expertly roasted in small batches to balance flavour and minimise unnecessary roasting defects. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.