Does Folgers Contain Acrylamide? An In-Depth Guide

December 17, 2025 •

5 min read

Every roasted coffee, including Folgers, naturally contains a small amount of the chemical acrylamide, which forms during the high-temperature roasting process [1].

Quick Summary

Acrylamide is a natural byproduct of the roasting process in all coffee, including Folgers. This guide explains its formation, health context, how levels vary by roast type, and practical tips for minimizing exposure.

Key Points

Acrylamide is Inevitable: Acrylamide forms naturally in all roasted coffee beans, including Folgers, during the high-temperature roasting process.
It's a Natural Byproduct: The Maillard reaction, which gives coffee its flavor and aroma, is responsible for creating acrylamide.
Health Concerns Exist: While small amounts are present, concerns about acrylamide's potential health effects persist, though specific risks from coffee consumption are debated.
Regulatory Guidance: The FDA provides guidance on reducing acrylamide exposure from various foods, including coffee, but does not specifically warn against coffee consumption.
Reducing Exposure: Methods to potentially reduce acrylamide intake from coffee include choosing darker roasts or specific brewing methods like cold brew.
Dark vs. Light Roasts: Acrylamide levels can differ between light and dark roasts, with darker roasts often containing lower levels.
Instant Coffee: Acrylamide levels in instant coffee can vary, influenced by multiple processing steps.
Decaf vs. Regular: Decaffeinated coffee typically contains slightly lower acrylamide levels than regular coffee.

All roasted coffee, including popular brands like Folgers, naturally contains the chemical acrylamide. This is not due to any additive or unnatural process but is an inherent byproduct of the high-temperature roasting required to turn green coffee beans into the flavorful brown beans we use for brewing [1]. Understanding the presence of acrylamide, its health context, and how it forms is key for any coffee consumer. In fact, a 2011 study published in Food and Chemical Toxicology highlighted the consistent presence of acrylamide in coffee beans across various brands and roast types [1].

How Acrylamide Forms in All Coffee, Including Folgers

The formation of acrylamide is a natural result of the Maillard reaction. This is the same chemical process responsible for giving browned foods like toast, baked goods, and roasted vegetables their distinct color and flavor. In coffee, the Maillard reaction occurs during the roasting phase. During this process, sugars and the amino acid asparagine in the green coffee beans react together at high temperatures. This chemical transformation is crucial for developing coffee's aroma and flavor profile but also produces acrylamide as a byproduct.

Importantly, the amount of acrylamide is not static. It is influenced by the roast time, temperature, and even the type of bean used. This explains why acrylamide levels can vary between different coffee products, even within the same brand. Because Folgers, like every other major coffee brand, roasts its coffee beans, it is impossible for its products to be completely free of acrylamide.

Folgers' Place in the Acrylamide Conversation

The key takeaway for consumers is that acrylamide is not a unique issue with Folgers. This is a characteristic of all roasted coffee products, from gourmet whole beans to economy-sized ground coffee. The focus should be on the general context of acrylamide in coffee, not on singling out a specific brand like Folgers. Key factors influencing acrylamide levels in coffee:

Roast Level: Lighter roasts, which spend less time in the roaster, can sometimes have higher acrylamide levels. The amount initially increases during roasting and then decreases as the roasting process continues to a darker level.
Brewing Method: The technique used to brew coffee, and the amount of coffee grounds used per cup, can also influence the final acrylamide concentration.
Bean Variety and Origin: Different coffee beans can have varying levels of asparagine and sugars, which directly affect the potential for acrylamide formation during roasting.

Comparative Acrylamide Levels: Folgers vs. Other Coffee Types

When comparing different types of coffee, it's helpful to understand how factors like roast level and preparation method influence acrylamide content. The following table provides a general comparison based on typical industry observations and research.

Acrylamide Levels: Coffee Type Comparison


Coffee Type	Typical Acrylamide Trend	Explanation
Light Roast	Higher	Shorter roasting time allows acrylamide to accumulate before breaking down.
Dark Roast	Lower	Extended roasting time breaks down some of the initial acrylamide formed.
Instant Coffee	Variable	The manufacturing process, which includes further high-temperature steps, can affect levels in complex ways. Some studies show instant coffee can have higher levels than brewed coffee on a per-cup basis, but this varies.
Decaf Coffee	Lower	The decaffeination process, often occurring before roasting, can contribute to lower overall acrylamide levels compared to regular roasts.
Cold Brew	Potentially Lower	The lower temperatures used in cold brewing may result in a different chemical profile, though the roasted beans still contain acrylamide. The concentration in the final drink depends on dilution.

Health Implications and Regulatory Context

The presence of acrylamide in food, including coffee, has been a topic of scientific and regulatory interest for years. Studies in lab animals have shown that high doses of acrylamide can have carcinogenic effects [3]. However, the relevance of these high-dose animal studies to human dietary exposure from coffee and other foods is a subject of ongoing debate. The World Health Organization's International Agency for Research on Cancer (IARC) classifies acrylamide as a 'probable human carcinogen' based on animal evidence [4]. In response, various food safety agencies, including the FDA in the United States, provide guidance for manufacturers and consumers to reduce dietary exposure.

For consumers, the FDA's guidance focuses on a broad approach to diet, rather than singling out specific foods like coffee. A consistent conclusion from health authorities is that the benefits of coffee consumption, such as reduced risk for certain diseases, often outweigh the potential risks associated with the trace amounts of acrylamide it contains [5].

How to Potentially Reduce Acrylamide Exposure from Coffee

While eliminating acrylamide from coffee is impossible, consumers can take steps to potentially reduce their exposure.

Choose Darker Roasts: Some research suggests that darker roasts contain less acrylamide than lighter roasts.
Brew with Less Coffee: Using less coffee grounds per serving can reduce the total amount of acrylamide in your final cup.
Try Cold Brew: The lower temperature of the cold brewing process may result in a different chemical profile in the final product, though research is ongoing.
Consider Decaf: Opting for decaffeinated coffee may lead to a lower acrylamide intake, as decaf often has slightly reduced levels.
Diversify Your Diet: Remember that coffee is just one source of acrylamide. Reducing your overall intake of highly processed, high-temperature-cooked foods can have a greater impact.

Conclusion: Contextualizing Acrylamide in Your Coffee

Acrylamide is a natural and unavoidable component of all roasted coffee, including Folgers. It is a byproduct of the same Maillard reaction that gives coffee its desirable flavor and aroma. The health implications of the low levels of acrylamide found in coffee are still being studied, but current scientific consensus suggests that the overall health benefits of coffee consumption likely outweigh the potential risks from this compound. Focusing on a balanced diet and considering factors like roast level and brewing method can provide a sensible approach to managing acrylamide exposure, rather than singling out any one brand. Ultimately, enjoying your cup of coffee, whether it’s Folgers or another brand, is safe for most people as part of a healthy, varied diet. For more information on acrylamide in food, consult the FDA's website.

FDA's Acrylamide in Food Information

Note: This content is for informational purposes only and does not constitute medical advice. Consult with a healthcare professional for personalized health information.

Frequently Asked Questions

Acrylamide is a chemical compound that can form in certain starchy foods during high-temperature cooking, such as roasting, baking, and frying.

Acrylamide forms naturally in coffee beans during the high-temperature roasting process via the Maillard reaction, which is responsible for coffee's distinctive flavor and aroma.

No, all roasted coffee, including Folgers, will contain some amount of acrylamide. The levels can vary depending on roasting time, temperature, and other processing factors, but it is not unique to Folgers.

Government and health organizations state that the levels of acrylamide in coffee are generally low, and the health benefits of coffee often outweigh the potential risks associated with acrylamide exposure from this source. However, research is ongoing.

Studies have shown that decaffeinated coffee often contains slightly less acrylamide than regular coffee, but it is still present.

Choosing darker roasts, as some studies suggest they have lower acrylamide levels, or using certain brewing methods might help. Limiting consumption is another way to manage intake.

The FDA has provided guidance on reducing dietary exposure to acrylamide but has not issued specific warnings against coffee consumption due to its acrylamide content. The agency supports ongoing research in this area.

Instant coffee, including Folgers' instant products, is a form of processed coffee. Acrylamide levels in instant coffee can vary, influenced by factors like the initial roast and subsequent processing steps. Some studies suggest instant coffee might have different acrylamide levels than drip-brewed coffee, but a blanket statement about higher or lower levels is not accurate without specific product testing.

Some studies indicate that lighter roasted coffee beans can contain higher levels of acrylamide compared to darker roasts. This is because the chemical forms during the initial roasting process and is then broken down as roasting continues.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In coffee, it's the process during roasting that creates acrylamide.

There is no truly acrylamide-free roasted coffee on the market, as the compound is an inherent byproduct of the roasting process that gives coffee its characteristic flavor. The only way to completely avoid it is to avoid roasted coffee.

While each coffee brand, including Folgers, has its proprietary roasting process, the fundamental chemical reaction that creates acrylamide is universal. Any differences in acrylamide levels would be minor and a result of standard roasting variables, not a fundamentally different process.