More than simply a collection of internationally adopted food standards, the Codex Alimentarius (or “food code” in Latin), plays a key role in food safety and in facilitating trade for Singapore and the world.
Did you know that a type of chemical known as acrylamide is formed when some foods are cooked at high temperatures? The longer and hotter the cooking process, the more acrylamide can be formed. What is acrylamide, and what can you do to reduce the risk of acrylamide in food?
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Last updated on Tuesday, March 2, 2021