Recommandation on Maillard reaction

Proteins glycation  otherwise known as the ” Maillard reaction ” is the origin of a class of products that form spontaneously both in nature and in living organisms or under the effect of a heat treatment.

For 30 years , the study of these compounds show that they can be a health hazard if they is a significant accumulation in the body.

Moreover, certain food products glycation ( such as acrylamide ) are likely to be formed during cooking at high temperature and rich in asparagine starch foods such as Chips, Coffee, Snacks and Chicory.

This has prompted a special vigilance by health authorities in the area of ​​food and food preparation . The dosage of these compounds is important for monitoring of diabetic patients, but also in the prevention of toxic effects of acrylamide .

The National Academy of Pharmacy has devoted a thematic session January 22, 2014 on this issue and made ​​recommendations .

To learn more about these recommendations (French):

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Spectralys Innovation won the Innovation Award in the category Quality, Health, Services at the CFIA in Rennes, France with its Fluoralys analyzer.

During the evening of February 11, 2014, Sébastien Gillet, Exhibition Director, presented the trophy to the team and reaffirmed the meaning of this award. Indeed, the trophies are a reflection of an industry that is doing well, with a strong dimension of teamwork showing beautiful innovations each year.