There were many interesting topics at the Institute of Food Technologists (IFT) show this year, such as improved-tasting soy products, lutein fortification, wildly colored cheeses, a peanut butter-like spread made from sunflowers, and acrylamide.
Acrylamide, a highly toxic chemical used in the manufacture of plastics, is known to cause nerve damage. It became the focus of media attention this past spring (see our eNewsWeekly websites listed at left), when a group of scientists at the University of Stockholm released the results of a study that found foods cooked to temperatures more than 248ºF (120ºC)—such as potato chips, French fries, breads and processed cereals—all contain elevated levels of acrylamide.