Cooking

How to reduce acrylamide formation at home (Infographic)

28 June 2016

This is an infographic outlining how to reduce acrylamide formation at home.


Cooking with a grill, over an open flame, frying or smoking your food

30 November 2011

Variety makes our diet interesting and enjoyable. Not only the wide choice of foods but also the ways to prepare them allow for numerous variations. When grilling your food, using an open flame, frying or smoking your food it is important...


The why, how and consequences of cooking our food

08 November 2010

At present, conclusive evidence eludes us as to the origins of cooking. Some researchers believe that cooking was invented over 2.3 million years ago, whilst others argue it is a more recent concept, being invented only 40,000 years ago...


What happens when we cook food? Understanding acrylamide formation

31 October 2008

For many thousands of years, people have used heat to cook foods. However, along with the formation of the desired flavour, odour and colour compounds, the process of heating can also lead to the formation of less favourable substances. One such compound that has received much scientific and media interest over recent years is acrylamide.