Acrylamide: What To Know When You Cook and Bake
June 29, 2017
It’s human nature to fear the unknown, so when people hear about something called acrylamide in food, it’s understandable why many of us would be concerned. That’s why a little…
Acrylamide
Sustainable Spuds: New Low-Acrylamide Potato Cuts Back on Food Waste
March 20, 2015
Originally posted Nov. 21, 2014 UPDATE (January 14, 2016): USDA has approved an additional variety of genetically engineered potato for market. Snowden potatoes are genetically engineered to produce less acrylamide,…
Is it “Chemophobia” or Fear of the Unknown? IFIC Foundation Study Gets to Heart of Moms’ Fears About Food
March 13, 2015
By Henry Chin, Tony Flood, and Elizabeth Petrun In a recently published study by the International Food Information Council (IFIC) Foundation, “Shaping Health Perceptions: Communicating Effectively about Chemicals in Food” (Petrun,…