Chemical Food Contaminants: Acrylamide, Furan, Ethyl carbamate, Perchlorate and PFAS
There is a rising awareness among the consumers for food safety. They are actively involved in using products that are safe for their own and their children’s health. Moreover, many State and Federal agencies are now working to enact regulations that can enforce the use of safe materials for packaging, processing, and other mechanisms if they are being in direct contact with food materials. This report explores a new market opportunity, which exists for entrepreneurs who are willing to develop products that are safe for human health as well as offer safety to the environment.
- Details of challenges and alternatives associated with food contamination and different types of chemical contaminants found in food
- A look at the regulatory guidelines for food safety; and recommendations reflecting new developments in the field of acrylamide reduction
- Discussion of new market opportunities and identification of stakeholders best positioned to meet this supply demand chain
- Brief description of alternatives to prevent varied chemical contaminant types, including acrylamide, ethyl carbamate, and per- and polyfluoroalkyl substances (PFAS)
Dr. Kamna Jhamb has more than 13 years of research experience, of which more than four years have been devoted to market research. Before entering the field of market research, she worked as a Research Assistant in Lawrence Berkeley National Lab, CA. With a Ph.D. in Microbial Technology, she has vast knowledge in the areas of microbiology, protein chemistry, and molecular biology. She has several international publications in reputed journals. For BCC Research, Dr. Kamna has written reports spanning topics from healthcare, finance, to biotechnology.
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