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
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?
Cinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Source: © Shutterstock
The science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
New titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
Millions of microplastic particles released by some baby feeding bottles
Hot water is key variable responsible for release of large numbers of plastic particles
Breast 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
Sour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
Twists of orange odorant reveal smell secrets
Modifying octanal produces hard-to-get information about olfactory receptors
