Danish bakers fears recipe step-change for cinnamon rolls

Danish bakers have been asked to make sure the amount of cinnamon they use falls within EU rules, after a survey found that 50% of products contained levels above the limit.

A recent study of food samples by the Danish Veterinary and Food Administration, found that 50% of fine baked goods contained too much coumarin, according to ABC News.

Coumarin is a chemical compound found in the most common variety of cinnamon, which has been linked to liver damage.

As reported in The Telegraph, under Danish interpretation of the EU legislation the amount of cinnamon in "everyday fine baked goods" will be limited to 15mg per kilo meaning a ban on Kanelsnegler pastries, a traditional product in all Nordic countries.

Hardy Christensen, head of the Danish Bakers’ Association, told The Telegraph: "It’s the end of the cinnamon roll as we know it."

It is understood further discussions about what action will be taken are due to take place in February.

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