The science of food – Page 16
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OpinionGeneral dietary advice should be taken with a pinch of salt
We must move away from labeling foods as universally good or bad and start talking about dose
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OpinionHow to make aeroplane food edible
Why food tastes worse when flying and the tricks we can use to add some flavour to our travels
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OpinionUnlocking the power of aquafaba
The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
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OpinionIt’s not easy being green
Ali Bouzari looks at why it’s so tricky for chefs to keep food verdant
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PodcastSpilanthol
It’s the active molecule in the plant known as electric daisies or the toothache plant but it might also make your skin smoother
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ResearchElectric choc treatment promises lower fat chocolate
Problem of reduced fat chocolate gumming up factories’ pipelines overcome
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PodcastBook Club – Sorting the beef from the bull
This month we discuss the ubiquitous nature of food fraud and its detection
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PodcastAsafoetida
With a name that literally means rotten resin, asafoetida is a surprising food additive and deodorant
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ResearchNitrogen fertiliser can minimise biofuel benefits
Using nitrogen fertiliser on switchgrass boosts nitrous oxide emissions and negates biofuel climate advantage
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NewsBattle continues over glyphosate use in Europe
EU remains undecided on whether to renew approval of the controversial weed-killer
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OpinionTricks of temperature
Ali Bouzari reveals why we should follow coffee shops, not French gastronomists, when it comes to flavour extraction
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ResearchPolymeric pod promotes virus’s pesticidal powers
Dendrimer DNA carriers broaden range of virus targets
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OpinionWhy we need an allergic reaction
Michael Walker calls for a grand vision to protect people with food allergy
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NewsCrispr-edited mushroom dodges regulation
Anti-browning mushroom developed using Crispr-Cas9 gene editing will not be regulated as a GMO by US agricultural agency