The science of food – Page 2
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ResearchShape-shifting carbon ring helps researchers test alternative weed management tactic
Pausing plant growth, rather than completely inhibiting it, might make weeds less inclined to develop resistance
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ResearchAI can tell Scottish and American whiskies apart
Machine-learning method identifies prominent aromas
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NewsEuropean Commission bans bisphenol A in food packaging
There will be an 18-month phase out period to allow industry time to adapt
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FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
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BusinessUS aims to reinstate chlorpyrifos insecticide ban
2021 ban on remaining food uses was overturned on appeal in 2023
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ResearchAir-frying prevails in tests on indoor pollutant production
Environmental scientists find that pan-frying leads to peak VOC concentrations of 260ppb, versus 20ppb for air-frying
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ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
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OpinionTransforming food waste management in India
Challenges, innovations and the path to reducing waste
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FeatureThe problem of plastic in our soils
Not just a marine issue, new research shows microplastics are also changing agricultural land. Bárbara Pinho finds out how and what we can do to prevent it affecting our food
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ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
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OpinionWhy we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
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OpinionWhat’s lurking in your drink and drugs?
How to test illicit substances at festivals and identify the rodent in your beer
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NewsExplainer: Why athletes are taking sodium bicarbonate supplements
Why runners are taking pills containing a common kitchen ingredient
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ResearchAlgorithm predicts bitterness from mass spectra data alone
New tool could find use in food science and drug development
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FeatureThe wonder of whisky
Kit Chapman takes a closer look at the chemistry of the water of life, from the slow reactions of its ageing to testing for fakes
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NewsFDA bans use of brominated vegetable oil in food and drink
Manufacturers have one year to comply as US regulator bans additive over safety concerns
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ResearchXylitol latest sugar alcohol to be linked to heart attacks and strokes
Questions remain on whether low-calorie sweetener also made in the body is a cause or marker of future cardiovascular problems
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BusinessWorkers killed in two US incidents, with several others hospitalised
H2S exposure at a sugar refining plant and a fire at a metal hardening plant each led to one worker death
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NewsPeriodic table of food initiative to uncover exactly what’s in our food
Project will create database of food compounds to standardise understanding of biomolecular composition of foods