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
Hooray for milk
We’re still uncovering the secrets of breast milk, but what we know so far is fascinating
The science of breast milk and baby formula
Nina Notman reveals how breast milk research is inspiring a new generation of infant formulas and opening the door to therapeutic advances
The seabirds saved by synthetic chemistry
How an agricultural demand for bird poo almost destroyed an island group’s ecosystem
UK to ease restrictions on gene editing in crops and livestock
Redefinition of genetically-modified organisms could see Crispr-edited foods brought to market
UK approves Europe’s first field trials of Crispr-edited wheat
Field trials will examine how low-asparagine plants fare in the field
The lifesaving work of Evelyn Hickmans
Anne Green tells us how a female chemist almost single-handedly established paediatric clinical chemistry and led to a first in global health
Cinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Source: © Shutterstock
How a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate
US bans chlorpyrifos on all food crops
Environmental agency removes remaining exceptions for agricultural use of controversial insecticide
Deadly 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
The 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
Europe’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
Pollen-mimicking antidote saves bees after pesticide exposure
Calcium carbonate microparticles deliver detoxifying enzyme to bees’ guts
