Maillard Reaction

As a possible carcinogenic, acrylamide is something the bakery and snacks industries need to know about. Pic: GettyImages/Drypsiak

Tech talk

Taking a deep dive into acrylamide

By Gill Hyslop

Ingredient specialist Galam has published the results of its study into the effect of various products in Maillard browning reactions.

The chemistry of delicious

Christmas feature

The chemistry of delicious

If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...

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