Informatics streamlines herbicide data management
MoA Technology leverages CDD Vault cheminformatics system to manage high-throughput herbicide screening data and external collaborations effectively. Here’s how
Welcome to the food science collection
In this special collection of articles we delve into the trends, regulations – and science – that lead to the foods and beverages on our shop shelves and dining tables
Plant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
Immunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
The 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
Perfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
US food agency targets ‘toxic elements’ in baby food
Strategy will focus on lead, mercury, arsenic and cadmium
The 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
Getting 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
Why are impurity regulations different for food and drugs?
The pharmaceutical and food industries should work together more closely on genotoxic impurities
Thriving 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
Hoxton 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
Cinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Source: © Shutterstock
Government 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
Mystery illness that hospitalised hundreds in India stumps health experts
Authorities are looking at pesticide contamination of food and water as well as heavy metals
Oxford 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
Lab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
Europeans 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
Baking – it’s a chemistry thing
Anyone can bake, but can everyone do chemistry?
