The science of food – Page 2
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ResearchBlessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
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FeatureAn alternative approach to baking
As more people want ingredients ‘free-from’ existing staples, Victoria Atkinson looks at the science behind substitutes for gluten, eggs and gelatine
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WebinarSteeped: The chemistry of tea – with author Michelle Francl
Learn more about the chemistry involved in brewing the perfect cup of tea
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ResearchMachine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
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FeatureIs modern food lower in nutrients?
Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’
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OpinionWill new lab-developed ingredients pass the taste test?
An insight into the future of traditional meals
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NewsItaly bans cultivated meat products
New law prohibits the production or sale of cultivated meat in Italy, with fines of up to €60,000
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NewsFisheries agency concludes it’s ‘very unlikely’ pyridine behind UK crustacean deaths after new tests
Cause of mass die-offs in late 2021 and early 2022 still a mystery
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NewsTesting extends range of US chocolate foods containing lead and cadmium
Consumer Reports calls on brands to do more to lower levels of metals in their products
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NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
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ResearchField study reveals banned pesticide sulfoxaflor had no effect on pollination by bumblebees
Work adds to nuanced picture of pesticide’s effect on pollinating insects
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ResearchGenetic-editing of chickens protects them from catching the flu
Approach heralds new way to make animals resistant to disease
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NewsCalifornia ban on four food additives could spur wider action across US
New law prohibiting brominated vegetable oil, potassium bromate, propylparaben and red dye 3 in food uses is effective January 2027
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NewsEuropeans’ 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
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NewsArtificial 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
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ResearchUnexpected 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
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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Research3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
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