BASF Podcast: The Chemical Reporter – What Happens to Meat When You Roast it?

LUDWIGSHAFEN, Germany, February 4 /PRNewswire/ — The discovery of fire
opened up whole new worlds of taste for stone-age humans. They could start
turning those chunks of raw mammoth meat into beautifully browned roast leg
of mammoth and were benefiting from an interesting chemical reaction. In
1912, did French chemist Louis Camille Maillard begin to shed light on the
chemical interactions that take place when you roast or grill meat. In
entertaining episodes our Chemical Reporter answers questions of our Podcast
listeners on Chemistry in our everyday life.

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This podcast is the audible innovation magazine of BASF. Discover every
month how Chemistry can help to shape our future. The actual episode is on
“Food Fortification – Using Vitamins to Counter Malnutrition.”

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BASF is the world’s leading chemical company: The Chemical Company. Its
portfolio ranges from oil and gas to chemicals, plastics, performance
products, agricultural products and fine chemicals. As a reliable partner
BASF helps its customers in virtually all industries to be more successful.
With its high-value products and intelligent solutions, BASF plays an
important role in finding answers to global challenges such as climate
protection, energy efficiency, nutrition and mobility. BASF has more than
95,000 employees and posted sales of almost EUR58 billion in 2007. BASF
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    A podcast is available at

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    Editorial contact:
    For the UK:
    BASF plc
    Chris Wilson
    Corporate Communications
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    E-Mail: chris.wilson@basf.com

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    E-Mail: betsy.arnone@basf.com

    For Germany/Europe:
    BASF SE
    Rainer Mueller-Mueffelmann
    Corporate Innovation Communications
    Phone: +49-621-60-41040
    Fax: +49-621-60-20548
    E-Mail: podcast@basf.com

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