Danish Pastries Threatened By European Union Cinnamon Ban

Dec 26, 2013 05:05 PM EST | By Dina Exil

The popular Danish pastry, kanelsnegle, also known as cinnamon swirl, could soon be banned from the shelves of bakeries across the country.

According to NPR, a recent test, conducted by the Danish government found that the kanelsnegle might be too unhealthy for people to consume.

Telegraph.com reported that the amount of cinnamon used in a cinnamon roll surpasses the recommended amount set by the European Union. The amount of cinnamon used in a treat is limited to 15 mg per kilo.

"An average person would have to eat so many Danish pastries in order to be affected, they would certainly die of obesity before being hurt by a low level of cinnamon," Paul Nuttall, the deputy leader of Ukip, told Telegraph.com. "We don't need the nanny state or the EU to tell us what do and certainly not how many Danish pastries we should eat for Christmas."

The European Union is enforcing a proposal to limit the amount of Coumarin used in the treat.

Coumarin is a "naturally occurring toxic chemical found in the most commonly used type of cinnamon, cassia," which is the most common type of cinnamon sold in Europe and the United States. According to the Telegraph, large amounts of Coumarin can cause liver damage.

"We must recognize that to get a cinnamon roll ... to taste like cinnamon, we have to use more than the very small amounts allowed, or it's the end of the cinnamon roll as we know it," Hardy Christensen, the head of the Danish Baker's Association, said according to NPR.

The ban has provoked a negative reaction from bakers, who desire to save their spicy pastries, such as kanenbullar, a Swedish winter treat. Telegraph.com reported that kanenbullar contains a cinnamon level of three times the limit, 50mg per kilo.

In Norway, food safety officials warned that "heavy users of cinnamon should limit their intake," in regards to pasties known as skillingsboller.

"Cinnamon rolls are of course a traditional Danish baked product. We've been making bread and cakes with cinnamon for 200 years," Christensen said according to the Telegraph. "It's the end of the cinnamon roll as we know it."

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