Acrylamide

Acrylamide and Your Health: What You Need to Know 0
- Food Hygiene, Food Safety, Health & Wellness
- March 24, 2025
Acrylamide forms in certain foods when cooked at high temperatures, such as frying, roasting, or baking. You’ve likely seen it mentioned in health news, especially regarding French fries, potato chips, and roasted coffee. Acrylamide is produced during the Maillard reaction, where sugars and an amino acid (asparagine) react when heated. While studies have shown that
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Is Burnt Food Safe? Unpacking the Myths and Risks 0
- Food Hygiene, Food Safety, General, Health & Wellness
- March 18, 2025
Have you ever wondered if burnt food is bad for your health? Some people love its crispy, smoky flavour, while others worry about the risks. When food cooks at high temperatures, it undergoes chemical changes that may produce harmful compounds. Acrylamide, HCAs, and PAHs—found in charred or overcooked food—have raised concerns about cancer risks. But
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