Curtis Analytics Ltd, established in 2017, works with industry, farmers and breeders to help reduce the levels of acrylamide, a potentially dangerous chemical, in food. Acrylamide is a neurotoxic compound found in coffee and starchy foods such as wheat and potatoes. Asparagine and free sugars form acrylamide when cooked at temperatures above 120 ºC. From March 2020, new EU regulations setting acrylamide levels will be enforced. Curtis Analytics tests for acrylamide, reducing sugars and amino acids, in raw ingredients or final products. The data from testing is used to advise on the best fertilisation and production methods for reducing the likelihood of acrylamide formation. Curtis Analytics also conducts research and development into mitigation strategies and food testing procedures. Private clients, small start-up businesses or multinational and household names - all our customers enjoy friendly, reliable and prompt service and share our vision to help deliver healthy food.