The science of food – Page 2
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OpinionGetting into the weeds of the glyphosate debate
Assessments of the risk posed by the controversial herbicide depend on how the evidence is weighed
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NewsWhy are public health experts calling for new warnings on sugar-free slushies?
Reports of children falling ill have led to calls for public health advice to be updated
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BusinessRed 3 dye banned in US food and drugs
Additive was already banned in US cosmetics and around the world
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NewsNobel laureates and preeminent scientists call for ‘moonshot’ food effort
More than three dozen chemistry laureates join broad coalition to advocate for high risk, high reward research to keep the planet fed
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WebinarRising to the occasion: the chemistry of Easter breads
Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes
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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