Food analysis – Page 3
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ArticleCombating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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NewsAdding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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ResearchGenes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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WhitepaperTesting for mosquito repellent residue
High-quality reference materials advance analyses, save time, and reduce costs
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ArticleInstrumental innovators
Advanced mass spectrometry can help protect consumers from contaminants in food
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CareersThe analytical referee
Julian Braybrook on taking up his role as the UK’s government chemist
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ArticleSustaining the supply of trustworthy food
The world’s population is expected to reach 9.8 billion by 2050. This will have a significant impact on the sustainable access of the Earth’s resources, including the availability of food
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NewsUK appoints new government chemist
Julian Braybrook will become the 15th person to hold the post since it was created more than a century ago
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CareersStemming food waste in Greece
Charis Galanakis is using green chemistry to reuse byproducts in the food industry
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NewsCompanies consent to cancer warnings on coffee to settle litigation
Thirteen Californian coffee firms agree to warning labels over the presence of acrylamide
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ResearchHydrogen bonds keep soda fizzy for longest
Alcohol, sugar and salts disrupt hydrogen network, changing how quickly carbon dioxide escapes from different drinks
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NewsFuran in food worries European safety agency
Levels of cooking contaminant that can damage liver flagged up by food body
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ResearchNeonicotinoids detected in honey samples from around the world
Survey confirms bees’ widespread exposure to controversial pesticides
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ResearchLemony chicken and a series of fortunate flavours
Citrus-flavoured sulfur compound found in fried chicken could replace unstable natural lemon aroma
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ResearchTomography keeps its cool to analyse ice cream
First in-depth study of the multiphase 3D structure of ice cream possible with new experimental design
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ResearchSimple polymer tongue can taste the difference
Sensor that can discriminate between 25 fruit juices could be used for quality control
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OpinionWhy pain is part of making food delicious
The reason we love eating irritants like chillis and ginger