Curtis Analytics Ltd was founded in 2017 and works with industry to help reduce the levels of a potentially dangerous chemical called acrylamide in food.* 
Acrylamide can be found in starchy foods and coffee. It is formed when the ingredients are heated above 120 ºC.

We can help producers by testing for acrylamide in their products and testing for precursors (asparagine and sugars) in raw ingredients.

We can use the data from testing to advise on the best fertilisation and
production methods for reducing the likelihood of acrylamide formation.
Curtis Analytics conducts research into mitigation strategies and food testing procedures.
*From April 2018, new EU regulations set acrylamide limits in food.

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