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
Europeans’ BPA exposure still exceeds safety threshold but levels may be starting to fall
Europe’s environment agency finds that BPA levels in the urine of 92% of adults from 11 European nations exceeds safe limit
Artificial sweeteners face more bad press – but is it unfair?
A raft of recent studies and World Health Organization advice leave sweeteners on the ropes, but health experts warn they shouldn’t be considered in isolation
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
The key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
Sunscreens, coconuts and mummified fingers
Three summery tales from the world of forensics
Cinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Source: © Shutterstock
European Commission set to propose an overhaul of rules for gene-edited crops
Leaked document reveals light touch regulation planned for crops engineering using precision techniques
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
Study casts doubt on cultivated meat’s low carbon promise
Preprint suggests that food grown from animal cells could have a global warming potential many times greater than beef
Risk of developing rheumatoid arthritis doubled by polycyclic aromatic hydrocarbons exposure
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
Industry awaits decision on BPA as EU health bodies disagree on safe levels
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
Biocatalytic biobots brew beer better
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval