Food
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Research
Microscopy structures reveal mechanism behind bitter taste
Cryo-EM images provide a detailed picture of bitter taste receptors
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Research
Brewing better Belgian beer with artificial intelligence
Machine learning tool can predict a beer’s taste and quality and which flavour compounds could improve it
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Research
Concerns raised over health effects of chemicals leaching from food packaging
Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control
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Research
Protecting wine from wildfire smoke taint with a nanotech coating
US researchers, prompted by vineyard losses from 2020 wildfires on the west coast, have developed protective cellulose nanofibre coatings for grapes
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Research
Blessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
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Research
Machine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
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Research
Field study reveals banned pesticide sulfoxaflor had no effect on pollination by bumblebees
Work adds to nuanced picture of pesticide’s effect on pollinating insects
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Research
Genetic-editing of chickens protects them from catching the flu
Approach heralds new way to make animals resistant to disease
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Research
Unexpected reactivity of silica places question mark over safety of food additives
Discovery that silica particles – thought to be inert – can oxidise thiols requires further investigation
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Research
The key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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Research
3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
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Research
Digestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic
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Research
Risk of developing rheumatoid arthritis doubled by polycyclic aromatic hydrocarbons exposure
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
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Research
Biocatalytic biobots brew beer better
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval
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Research
Chemists put the colour-changing ‘ouzo effect’ under the microscope
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions
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Research
Sweetener erythritol linked to heart problems
Comprehensive study discovers high dietary intake of erythritol correlates with increased risk of heart attack similar to having diabetes
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Research
Simple gold salt test for whisky maturity could be round the corner
Formation of gold nanoparticles could track ageing process of whisky and signal when the spirit is ready for bottling
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Research
Controlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
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Research
How a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate