The science of food – Page 6
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BusinessOxford Biotrans makes its grapefruit compound out of oranges
Using their patented enzymes, Oxford Biotrans’ mission is to create new routes to useful chemicals – starting with their natural-grade food and fragrance products
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ArticlePlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
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ArticleThe question of EU novel food status
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
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ArticleImmunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
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ArticlePerfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
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NewsLab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
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NewsEuropeans want nanomaterial products to be labelled, survey shows
While awareness of nanomaterials in everyday products remains low, 87% of people want them noted, surveys in five European countries shows
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FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
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ArticleTransparency is a precondition for sustainability
Knowing the origin and composition of raw materials is crucial to ensuring finished products meet sustainability demands. Veeva’s cloud software solutions help brands navigate global compliance seamlessly
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PodcastAsparagusic Acid
Does asparagus give you foul-smelling urine? Helen Arney investigates asparagusic acid, and the lavatorial genetic lottery that controls whether or not you can smell its distinctive aroma
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PodcastGlycyrrhizic acid
A sweet treat with a deadly trick for Halloween – glycyrrhizic acid is found in black liquorice and sweeter than sucrose, but can cause heart problems and even prove fatal if consumed in excess
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NewsMillions of microplastic particles released by some baby feeding bottles
Hot water is key variable responsible for release of large numbers of plastic particles
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ResearchBreast milk analysis detects both legacy and emerging fluorinated compounds
Previous focus on legacy substances may have severely underestimated overall exposure of breastfed infants to PFASs
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchTwists of orange odorant reveal smell secrets
Modifying octanal produces hard-to-get information about olfactory receptors
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ResearchRare trehalulose sugar found in stingless bee’s honey
Stingless bee honey could be beneficial for diabetes patients as our body digests trehalulose more slowly than sucrose
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PodcastTannic acid
Tannic acid in green acorns can kill wild animals and livestock, but you can prevent poisoning with pannage pigs