Viral Claim That Oreo Cookies Contain Flame-Retardant Chemicals Is False

A series of viral videos shared on social media shows Oreo cookies appearing to resist flames when exposed to a blowtorch. The unusual reaction sparked a wave of speculation online, with some users claiming the cookies must contain flame-retardant or even cancer-causing chemicals.

Social Media Posts

Multiple social media users shared videos of Oreo cookies remaining unburned when exposed to a blowtorch. The videos included captions such as “Oreo cookies laced with cancer-causing flame retardant chemicals that even a blowtorch can’t ignite?” and “What is in an Oreo to make it flame retardant?”

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Fact Check

No Flame-Retardants in the Ingredients

Oreo’s official ingredient list is publicly available and includes common processed food components: sugar, unbleached enriched flour, vegetable oils (palm, soybean, canola), cocoa processed with alkali, high fructose corn syrup, baking soda, soy lecithin, salt, artificial flavor, and chocolate. There is no evidence of flame-retardant chemicals like PBDEs or brominated additives—compounds typically used in electronics or furniture, not food. (Source) 

In the United States and many countries, food manufacturers are required by law to disclose all ingredients used in their products. Undeclared use of toxic flame-retardants would be a serious violation subject to legal action by regulatory bodies like the FDA.

We have also contacted Mondelez International, Oreo’s manufacturing company, to request an official statement on this matter. While we haven’t received a response yet, we will update this article when we do.

Science Explains the Flame Resistance

1. High Sugar Content and Caramelization

Sugar, which makes up a large part of Oreos, plays a key role in how these cookies react to heat. When heated strongly, the sugar goes through a process called caramelization. During this process, the sugar breaks down and creates a hard, dark layer on the surface. This layer shields the rest of the cookie from burning. Since caramelized sugar doesn’t burn as easily as regular sugar crystals, this makes the cookie appear to resist fire temporarily.

2. Low Moisture Content

Oreos have very little moisture in them. Because they contain so little water, they don’t burn easily – water usually helps fuel burning. Instead of catching fire quickly, the cookies form a protective layer of char on their surface. This is different from foods with high water content, which need all their moisture to evaporate before they can burn.

3. Fat and Oil Content

The fats and oils in Oreos (like palm oil, canola oil, and soybean oil) do more than just add flavor and texture. These fats need more oxygen to burn compared to sugars, and since oxygen can’t easily reach inside the dense cookie structure, this slows down burning. These oils also bind the ingredients together, creating a solid structure that doesn’t easily break apart or catch fire.

4. Structural Composition

Because Oreos are tightly packed, it’s harder for oxygen to get inside them, which is needed for burning. The cookie’s dense structure slows down how quickly it burns. Plus, since the cookie is already dark from cocoa powder, it’s harder to see when it gets charred, which can make it look like it’s not burning even when it is.

From a scientific standpoint, the cookie’s resistance to burning can be attributed to thermal resistance in low-moisture foods, caramelization chemistry, and the different combustion profiles of sugars versus fats. The “fireproof” appearance of an Oreo is the result of its ingredients and structure, not the presence of flame-retardant chemicals.

(Source: PubMed Central, SteamaxIndia, Food Safety Magazine, Chemistry LibreTexts)

Oreo Ingredients and Their Role in Heat Resistance

The structure and heat response of Oreo cookies can be attributed to their formulation. The classic Oreo contains:

• Sugar (~40%): Caramelizes under heat, forming a protective char layer that insulates the cookie.
• Unbleached enriched flour: Provides density and structure, limiting airflow and combustion.
• Palm/canola oil: Adds fat, which requires more oxygen to ignite and binds ingredients into a cohesive matrix.
• Cocoa (alkalized): Dark color masks charring; its dry nature reduces flammability.
• High-fructose corn syrup: Contributes to caramelization and acts as a binder.
• Soy lecithin: An emulsifier with no flame-retardant properties, used for texture and consistency.

These components create a low-moisture, high-fat, and sugar-rich food matrix that resists rapid combustion when briefly exposed to high heat. This explains the cookie’s resistance to burning, without needing to invoke any synthetic flameproofing additives.

Similar Products with Comparable Heat Resistance

The physical reaction seen in Oreos is not unique. Many shelf-stable processed snacks exhibit similar heat resistance due to comparable compositions:

• Graham crackers – Contain flour, sugar, and oil; slow to ignite due to low moisture and high sugar.
• Pretzels – Dense and dry, with oil and salt, making them char before catching fire.
• Hard candies – Almost entirely sugar and syrup; caramelize instead of burning.

Across these examples, common traits include:

• High sugar content, promoting caramelization.
• Low water activity (<5%), which slows combustion.
• Added oils/fats, increasing energy density but requiring more oxygen to burn.

Unlike flammable organic materials like wood or paper, which are rich in cellulose and lignin, processed snacks like Oreos lack fibrous structures and have low water activity. Their sugar and fat matrix is already partially oxidized, and their layered design slows down heat transfer, making them behave differently under flame.

No Safety Alerts or Recalls from Food Authorities

As of June 2025, there have been no warnings, recalls, or safety alerts issued by the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), or any other major food safety authority concerning the safety or chemical content of Oreo cookies. Neither the FDA recall database nor recent food safety advisories mention Oreos or their parent company Mondelez International in relation to any food safety issues, chemical contamination, or flame-retardant chemical concerns.

There were, however, some unrelated recalls involving Oreo products earlier this year. Mondelez Global LLC voluntarily recalled certain Oreo Fudge Cremes in the U.S. due to an undeclared milk allergen, which posed a risk for people with milk allergies (Source). In the UK, Oreo products distributed by Whatever Brands were recalled for containing undeclared peanuts, a serious allergen risk for affected individuals (Source).

It’s worth noting that these recalls were related to allergen labeling issues only. No safety concerns have been raised about flame-retardant chemicals in regular Oreo cookies, and no regulatory agencies have issued any warnings about the viral claims regarding their chemical content or flame resistance.

Conclusion

Claims about Oreo cookies containing flame-retardant or harmful chemicals are not true. What people see in viral videos is simply how these cookies naturally react to heat. The ingredients in Oreos are regular processed food components, and the cookie’s resistance to burning comes from its specific combination of sugar, fats, and other common ingredients, not from any hazardous or flame-retardant additives. There is currently no scientific or regulatory evidence supporting the viral claims.