Food analysis – Page 2
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ArticlePlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
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ArticleThe 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
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ArticleImmunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
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ArticlePerfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
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NewsMillions of microplastic particles released by some baby feeding bottles
Hot water is key variable responsible for release of large numbers of plastic particles
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ResearchBreast 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
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchRare trehalulose sugar found in stingless bee’s honey
Stingless bee honey could be beneficial for diabetes patients as our body digests trehalulose more slowly than sucrose
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Podcast2AP (2-acetyl-1-pyrroline)
Frances Addison on the aromatic compound found in both buttered popcorn and the bearcat’s scent glands, and responsible for the distinctive smell of both
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ResearchComputational method challenges NMR metabolomics dogma
Macromolecule signal suppression without the loss of quantitative small molecule information finally achieved with mathematical trick
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PodcastOleic acid
Brian Clegg discovers the link between olive oil, dandruff and stained glass windows.
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ResearchSugar shack test set to flip procedure for maple syrup quality control
Plasmonic tongue sensor checks maple syrup flavour in minutes
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ResearchHas mystery of why benzene forms in cherry-flavoured soft drinks been solved?
Photochemical reaction discovery points to simple way to prevent formation of the carcinogen
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ResearchWhiskey webs could snare counterfeiters
Unique patterns formed by whiskey residues could aid investigations into imitation liquors
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ArticleRSSL experts on the science behind food and pharma
Three scientists, whose contributions help world-leading brands and SMEs develop and supply innovative, safe products, share their experiences working in the labs of contract research company Reading Scientific Services Limited (RSSL)
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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year
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ResearchPizza-baking process generates fluorescent nanoparticles
Scientists test toxicity of extra toppings
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OpinionWould you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?