A method used since the first trace of civilisation, cooking has always played a fundamental role in our daily life. We use it to enhance the safety, digestibility and edibility of food products. Food and cooking is different all over the world; it’s the product of local natural resources, but also of cultures and beliefs. Cooking nowadays is concerned with refining techniques and offering exchanges between people and cultures. It has even evolved into a form of entertainment and creativity. Cooking is trendy wherever you look; be it TV shows, magazines or famous Chefs. Whether it’s frying, baking, boiling, simmering, grilling, steaming, roasting or smoking, there is always a new way of enjoying our food to be discovered.

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.