Life style
Should you avoid eating burnt food?
Do you scrape the burnt bits off a piece of toast? Recent research suggests that might not be a bad idea…
It’s more than likely you still have some of the habits around eating and cooking that you learned from adults when you were young, maybe without even realising. Perhaps you never lick food off your knife, or you always throw salt over your shoulder to ward off evil spirits.
Many of these quirks are probably nothing more than superstition, but one in particular may have been unknowingly prescient a few decades ago, and grounded in a scientific discovery that was yet to happen.
In 2002, scientists at the University of Stockholm discovered that it might actually be wise to scrape the burnt bits off your toast. They found that a substance called acrylamide forms when we apply heat over 120C (248F) to certain foods – including potato, bread, biscuits, cereal, and coffee – and its sugar content reacts with the amino acid asparagine.
This process is called the Maillard reaction, and it causes food to brown and gives it that distinctive flavour. But scientists have found that doses of acrylamide is carcinogenic in animals, but only in doses much highter than those in human food.
Acrylamide could also increase the risk of humans developing cancer, especially children, according to the European Food Safety Authority. But researchers looking into the effects on humans have not yet been able to come to a definite conclusion.
“After almost 30 years of its classification as a ‘probable human carcinogen’, there is still inconsistent evidence of its definite carcinogenicity in humans. However, if we continue to do further studies on humans, we might have adequate data to change acrylamide’s classification to a human carcinogen,” says Fatima Saleh, associate professor of medical laboratory sciences at Beirut Arab University in Lebanon.
Scientists are sure, however, that acrylamide is neurotoxic to humans, which means it can affect the nervous system. The exact cause for this are still not fully understood, but among the theories are that acrylamide attacks structural proteins within nerve cells or may inhibit anti-inflammatory systems that protect nerve cells from damage.
The toxic effects of acrylamide have been shown to be cumulative, which means that consuming a small amount of acrylamide over a long period of time could increase the risk of it affecting organs in the longer term.
More specifically, evidence from animal studies suggests that long-term exposure to dietary acrylamide could also increase the risk of neurodegenerative disease, such as dementia, and may be associated with neurodevelopmental disorders in children, says Federica Laguzzi, assistant professor of cardiovascular and nutritional epidemiology at the Institute of Environmental Medicine at Karolinska Institutet in Sweden.
“Acrylamide passes through all tissue, including the placenta, because it has a low molecular weight and is soluble in water,” says Laguzzi, who has found a link between higher acrylamide intake in pregnant people and the lower birth weight, head circumference and length of their newborn babies.
The potential mechanism behind acrylamide’s role in increasing the risk of cancer in humans isn’t yet known. Leo Schouten, an associate professor of epidemiology at Maastricht University in the Netherlands, has a theory why it might happen.
After the 2002 discovery of the presence of acrylamide in our food by Swedish researchers, the Dutch Food Authority contacted investigators of the Netherlands Cohort Study on Diet and Cancer, including Schouten, to investigate whether dietary acrylamide was a risk for humans. Schouten and colleagues tried to capture an estimate of how much acrylamide people were consuming based on a questionnaire.
They discovered that the variation between people with low and high exposure in an elderly Dutch population could be explained mainly by one product popular in the Netherlands called ontbijtkoek, roughly translated as “breakfast cake”, which was extremely high in acrylamide due to the use of baking soda in the production. They investigated the link between non-smokers’ acrylamide intake (as smoking also contains the substance) and all cancers, and found a higher risk of endometrial and ovarian cancers in women with high exposure to acrylamide. They have also found, in further studies, a slight link between acrylamide intake and kidney cancer.
However, these findings are yet to be confirmed by any other researchers. The closest is a US population study, which published findings in 2012 suggesting an increased risk of ovarian and endometrial cancer among non-smoking post-menopausal women who consumed high amounts of acrylamide. Of course, there could be other reasons for this – people who eat high levels of acrylamide might also follow other lifestyle choices that put them at a higher risk.
Other studies haven’t found an association, or saw weaker associations. But it’s unclear whether the association Schouten and his team found was incorrect, or if other studies weren’t able to measure acrylamide intake accurately.
The mechanism behind acrylamide’s potential cancer-causing effect could be related to hormones, Schouten says, because certain hormones have been associated with an increased risk of cancer, especially female genital cancers like endometrial and ovarian cancer.
“Acrylamide may affect oestrogen or progesterone, which would explain the female cancers, but this hasn’t been proven,” says Schouten.
Laboratory studies involving rats have also found links between acrylamide intake and cancer in mammary glands, thyroid gland, testes and the uterus, which also suggest a hormonal pathway, but this does not automatically mean a similar risk to humans.
In 2010, the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives suggested that more long-term studies are needed to further understand the link between acrylamide and cancer. It did, however, support efforts to reduce acrylamide levels in food.
But one of the biggest challenges is accurately measuring how much acrylamide we consume.
“It’s well established that acrylamide is genotoxic and can cause cancer in animals, but the association between acrylamide and cancer in humans is still unclear,” says Laguzzi. “Most epidemiological studies are performed with acrylamide intake measured through dietary questionnaires that rely on people’s reporting, which can bias the results.” – BBC
Life style
Salman Faiz leads with vision and legacy
Salman Faiz has turned his family legacy into a modern sensory empire. Educated in London, he returned to Sri Lanka with a global perspective and a refined vision, transforming the family legacy into a modern sensory powerhouse blending flavours,colours and fragrances to craft immersive sensory experiences from elegant fine fragrances to natural essential oils and offering brand offerings in Sri Lanka. Growing up in a world perfumed with possibility, Aromatic Laboratories (Pvt) Limited founded by his father he has immersed himself from an early age in the delicate alchemy of fragrances, flavours and essential oils.
Salman Faiz did not step into Aromatic Laboratories Pvt Limited, he stepped into a world already alive with fragrance, precision and quiet ambition. Long before he became the Chairman of this large enterprise, founded by his father M. A. Faiz and uncle M.R. Mansoor his inheritance was being shaped in laboratories perfumed with possibility and in conversations that stretched from Colombo to outside the shores of Sri Lanka, where his father forged early international ties, with the world of fine fragrance.
Growing up amidst raw materials sourced from the world’s most respected fragrance houses, Salman Faiz absorbed the discipline of formulation and the poetry of aroma almost by instinct. When Salman stepped into the role of Chairman, he expanded the company’s scope from a trusted supplier into a fully integrated sensory solution provider. The scope of operations included manufacturing of flavours, fragrances, food colours and ingredients, essential oils and bespoke formulations including cosmetic ingredients. They are also leading supplier of premium fragrances for the cosmetic,personal care and wellness sectors Soon the business boomed, and the company strengthened its international sourcing, introduced contemporary product lines and extended its footprint beyond Sri Lanka’s borders.
Today, Aromatic Laboratories stands as a rare example of a second generation. Sri Lankan enterprise that has retained its soul while embracing scale and sophistication. Under Salman Faiz’s leadership, the company continues to honour his father’s founding philosophy that every scent and flavour carries a memory, or story,and a human touch. He imbibed his father’s policy that success was measured not by profit alone but the care taken in creation, the relationships matured with suppliers and the trust earned by clients.
“We are one of the leading companies manufacturing fragrances, dealing with imports,exports in Sri Lanka. We customise fragrances to suit specific applications. We also source our raw materials from leading French company Roberte’t in Grasse
Following his father, for Salman even in moments of challenge, he insisted on grace over haste, quality over conveniences and long term vision over immediate reward under Salman Faiz’s stewardship the business has evolved from a trusted family enterprise into a modern sensory powerhouse.
Now the company exports globally to France, Germany, the UK, the UAE, the Maldives and collaborates with several international perfumes and introduces contemporary products that reflect both sophistication and tradition.
We are one of the leading companies. We are one of the leading companies manufacturing fine and industrial fragrance in Sri Lanka. We customise fragrances to suit specific applications said Faiz
‘We also source our raw materials from renowned companies, in Germany, France, Dubai,Germany and many others.Our connection with Robertet, a leading French parfume House in Grasse, France runs deep, my father has been working closely with the iconic French company for years, laying the foundation for the partnership, We continue even today says Faiz”
Today this business stands as a rare example of second generation Sri Lankan entrepreneurship that retains its souls while embracing scale and modernity. Every aroma, every colour and every flavour is imbued with the care, discipline, and vision passed down from father to son – a living legacy perfected under Salmon Faiz’s guidance.
By Zanita Careem
Life style
Home coming with a vision
Harini and Chanaka cultivating change
When Harini and Chanaka Mallikarachchi returned to Sri Lanka after more than ten years in the United States, it wasn’t nostalgia alone that they brought home . It was purpose.Beneath the polished resumes and strong computer science backgrounds lay something far more personal- longing to reconnect with the land, and to give back to the country that shaped their memories. From that quiet but powerful decision was born Agri Vision not just an agricultural venture but a community driven movement grounded in sustainability ,empowerment and heritage. They transform agriculture through a software product developed by Avya Technologies (Pvt Limited) Combining global expertise with a deep love for their homeland, they created a pioneering platform that empowers local farmers and introduce innovative, sustainable solutions to the country’s agri sector.
After living for many years building lives and careers in theUnited States, Harini and Chanaka felt a powerful pull back to their roots. With impressive careers in the computer and IT sector, gaining global experience and expertise yet, despite their success abroad, their hearts remained tied to Sri Lanka – connection that inspired their return where they now channel their technological know-how to advance local agriculture.
For Harini and Chanaka, the visionaries behind Agri Vision are redefining sustainable agriculture in Sri Lanka. With a passion for innovation and community impact, they have built Agri Vision into a hub for advanced agri solutions, blending global expertise with local insight.
In Sri Lanka’s evolving agricultural landscape, where sustainability and authenticity are no longer optional but essential. Harini and Chanaka are shaping a vision that is both rooted and forward looking. In the heart of Lanka’s countryside, Uruwela estate Harini and Chanaka alongside the ever inspiring sister Malathi, the trio drives Agri Vision an initiative that fuses cutting edge technology with age old agricultural wisdom. At the core of their agri philosophy lies two carefully nurtured brands artisan tea and pure cinnamon, each reflecting a commitment to quality, heritage and people.
Armed with global exposure and professional backgrounds in the technology sector,they chose to channel thier experiences into agriculture, believing that true progress begins at home.
- Avya Technologies (Pvt) ltd software company that developed Agri Vision
- Chanaka,Harini and Shakya Mallikarachchi and Malathi Malathi dias (middle)
But the story of Agri Vision is as much about relationships as it is about technology. Harini with her sharp analytical mind, ensures the operations runs seamlessly Chanaka, the strategist looks outward, connecting Agri Vision to globally best practices and Malathi is their wind behind the wings, ensures every project maintains a personal community focussed ethos. They cultivate hope, opportunity and a blueprint for a future where agriculture serves both the land and the people who depend on it .
For the trio, agriculture is not merely about cultivation, it is about connection. It is about understanding the rhythm of the land, respecting generations of farming knowledge, and that growth is shared by the communities that sustain it. This belief forms the backbone of Agro’s vision, one that places communities not only on the periphery, but at the very heart of every endeavour.
Artisan tea is a celebration of craft and origin sourced from selected growing regions and produced with meticulous attention to detail, the tea embodier purity, traceability and refinement, each leaf is carefully handled to preserve character and flavour, reflecting Sri Lanka’s enduring legacy as a world class tea origin while appealing to a new generation of conscious consumers complementing this is pure Cinnamon, a tribute to authentic Ceylon, Cinnamon. In a market saturated with substitutes, Agri vision’s commitment to genuine sourcing and ethical processing stands firm.
By working closely with cinnamon growers and adhering to traditional harvesting methods, the brands safeguards both quality and cultural heritage.
What truly distinguishes Harini and Chanake’s Agri Vision is their community approach. By building long term partnerships with smallholders. Farmers, the company ensures fair practises, skill development and sustainable livelihoods, These relationships foster trust and resilience, creating an ecosystem where farmers are valued stakeholders in the journey, not just suppliers.
Agri vision integrates sustainable practices and global quality standards without compromising authenticity. This harmony allows Artisan Tea and Pure Cinnamon to resonate beyond borders, carrying with them stories of land, people and purpose.
As the brands continue to grow Harini and Chanaka remain anchored in their founding belief that success of agriculture is by the strength of the communities nurtured along the way. In every leaf of tea and every quill of cinnamon lies a simple yet powerful vision – Agriculture with communities at heart.
By Zanita Careem
Life style
Marriot new GM Suranga
Courtyard by Marriott Colombo has welcomed Suranga Peelikumbura as its new General Manager, ushering in a chapter defined by vision, warmth, and global sophistication.
Suranga’s story is one of both breadth and depth. Over two decades, he has carried the Marriott spirit across continents, from the shimmering luxury of The Ritz-Carlton in Doha to the refined hospitality of Ireland, and most recently to the helm of Resplendent Ceylon as Vice President of Operations. His journey reflects not only international mastery but also a devotion to Sri Lanka’s own hospitality narrative.
What distinguishes Suranga is not simply his credentials but the philosophy that guides him. “Relationships come first, whether with our associates, guests, partners, or vendors. Business may follow, but it is the strength of these connections that defines us.” It is this belief, rooted in both global perspective and local heart, that now shapes his leadership at Courtyard Colombo.
At a recent gathering of corporate leaders, travel partners, and media friends, Suranga paid tribute to outgoing General Manager Elton Hurtis, hon oring his vision and the opportunities he created for associates to flourish across the Marriott world. With deep respect for that legacy, Suranga now steps forward to elevate guest experiences, strengthen community ties, and continue the tradition of excellence that defines Courtyard Colombo.
From his beginnings at The Lanka Oberoi and Cinnamon Grand Colombo to his leadership roles at Weligama Bay Marriott and Resplendent Ceylon, Suranga’s career is a testament to both resilience and refinement. His return to Marriott is not merely a professional milestone, it is a homecoming.
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