All Food articles – Page 2
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FeatureThe growing problem of pesticide resistance
Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions
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Feature
Getting to the root of soil nitrogen
The farming industry’s reliance on nitrogen compounds is altering the environment, but Ian Le Guillou finds a better understanding of the interplay between plants and microbes could help to reduce the impact
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Opinion
Why are impurity regulations different for food and drugs?
The pharmaceutical and food industries should work together more closely on genotoxic impurities
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Research
Thriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
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Business
Hoxton Farms grows animal fat for meat substitutes
Covid-19 pandemic motivated friends to combine their expertise in cell biology and mathematical modelling, and realise company they had being discussing for years
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News
Government to review gene-editing regulations for animals and crops in England
Consultation seeks public’s view on genetically-modified organisms produced using tools such as Crispr
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Podcast
Cinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
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News
Mystery illness that hospitalised hundreds in India stumps health experts
Authorities are looking at pesticide contamination of food and water as well as heavy metals
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Business
Oxford Biotrans makes its grapefruit compound out of oranges
Using their patented enzymes, Oxford Biotrans’ mission is to create new routes to useful chemicals – starting with their natural-grade food and fragrance products
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Sponsored
Plant-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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Sponsored
Welcome to the food science collection
In this special collection of articles we delve into the trends, regulations – and science – that lead to the foods and beverages on our shop shelves and dining tables
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News
Lab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
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Feature
The science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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Research
New titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
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Podcast
Asparagusic Acid
Does asparagus give you foul-smelling urine? Helen Arney investigates asparagusic acid, and the lavatorial genetic lottery that controls whether or not you can smell its distinctive aroma
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News
Millions 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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Research
Breast 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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Research
Sour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
