Cutting Acrylamide in Fried and Baked Snacks

September 11, 2019 American Chemical Society

Although experts say it’s impossible to completely eliminate acrylamide from crackers, cookies and potato chips, food manufacturers are working to reduce the compound’s levels, according to an article in Chemical and Engineering News (C&EN), the weekly news magazine of the American Chemical Society.

‘Catcher of the Rye’ Method Detects Rye Gluten Proteins In Foods

August 14, 2019 American Chemical Society

Researchers reporting in the Journal of Proteome Research have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for “gluten-free” claims on foods.

Are We Running Out Of Helium?

March 15, 2019 American Chemical Society

This incredible element is in high demand all over the globe. It’s also way too expensive to create in the laboratory, and that’s bad news for more than just your birthday party!

Healthier Dairy Products With Bacterial Films and Nanofiber Membranes

Bacterial biofilms are typically the target of heavy-duty cleaning regimens, but these films aren’t always bad news. In fact, growing them on thin sheets of nanofibers is a great way to produce a fermented milk product that can deliver hardy probiotics to the digestive tract, according to research just published in ACS’ Journal of Agricultural and Food Chemistry.

A Scientific Method For Perfect Fondue

February 20, 2019 American Chemical Society

Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the perfect balance of cheese, wine and starch. Now, researchers reporting in ACS Omega reveal how to use these key ingredients to produce deliciously melted fondue.