Developments in food contaminants
White paper discussing acrylamide, vegetable oil contaminants and chlorates.
New developments in science and chemical analysis enable us to learn more about possible contaminants in food and beverage products. In this white paper, Luke Murphy discusses acrylamide in baked and fried starchy foods, contaminants found in vegetable oils as a result of processing, and chlorates in fruit and vegetables.
Download the full white paper here.
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