The science of food – Page 5
-
ResearchHow a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate
-
BusinessUS bans chlorpyrifos on all food crops
Environmental agency removes remaining exceptions for agricultural use of controversial insecticide
-
ArticlePestiMix: tackling the pesticide problem
Screening pesticide compounds just got smarter and faster
-
BusinessDeadly liquid nitrogen leak at US poultry plant prompts $1m in fines
Georgia chicken processing facility, its gas supplier and cleaners failed to implement safety procures that could have saved six lives
-
ReviewThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
-
NewsEurope’s food agency changes its mind on titanium dioxide in food
Whitening agent ’no longer considered safe’ as a food additive based on results from thousands of recent studies
-
ResearchPollen-mimicking antidote saves bees after pesticide exposure
Calcium carbonate microparticles deliver detoxifying enzyme to bees’ guts
-
NewsEU clears way for the sale of edible insect products
Dried yellow mealworm authorised to hit the European market as a ‘novel food’
-
NewsEU genome-editing legislation is ‘unfit for purpose’ says European commission
Current policies lag behind the latest technological developments
-
BusinessCoca-Cola chemist convicted of trade secret theft
Xiaorong You stole files detailing BPA-free can coatings from seven major chemicals firms
-
NewsUS food agency targets ‘toxic elements’ in baby food
Strategy will focus on lead, mercury, arsenic and cadmium
-
FeatureThe growing problem of pesticide resistance
Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions
-
FeatureGetting to the root of soil nitrogen
The farming industry’s reliance on nitrogen compounds is altering the environment, but Ian Le Guillou finds a better understanding of the interplay between plants and microbes could help to reduce the impact
-
OpinionWhy are impurity regulations different for food and drugs?
The pharmaceutical and food industries should work together more closely on genotoxic impurities
-
ResearchThriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
-
BusinessHoxton Farms grows animal fat for meat substitutes
Covid-19 pandemic motivated friends to combine their expertise in cell biology and mathematical modelling, and realise company they had being discussing for years
-
NewsGovernment to review gene-editing regulations for animals and crops in England
Consultation seeks public’s view on genetically-modified organisms produced using tools such as Crispr
-
PodcastCinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
-
NewsMystery illness that hospitalised hundreds in India stumps health experts
Authorities are looking at pesticide contamination of food and water as well as heavy metals
-
