Contact: Michael Bernstein m_bernstein@acs.org 202-872-6042 American Chemical Society ‘Masked’ mold toxins in food should be included in safety regulations Government limits on mold toxins present naturally in grain crops should be expanded to include so-called “masked mycotoxins” that change from… Read More ›
Chemical Research in Toxicology
Butter flavoring in microwave popcorn, thought safe for food industry workers, is respiratory hazard
Contact: David Sampson ajpmedia@elsevier.com 215-239-3171 Elsevier Health Sciences New findings reported in the American Journal of Pathology Philadelphia, PA, August 13, 2012 – The ingredient 2,3-pentanedione (PD), used to impart the flavor and aroma of butter in microwave popcorn, is… Read More ›
Artificial butter flavoring ingredient linked to key Alzheimer’s disease process
Public release date: 1-Aug-2012 A new study raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet… Read More ›
Engineering Evil 