The science of food – Page 25
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NewsControversial pesticides down but not out
US environment agency sued over continued use of neonicotinoids as arguments continues to rage about their link to bee deaths
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FeatureDeadly mushroom chemistry
Can you tell the difference between a tasty paddy straw mushroom and a toxic death cap? Emma Shiells talks to the experts about the potentially deadly chemistry hidden in those gills
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CareersToxicologist with pesticides on the brain
Vanessa Fitsanakis’ career in toxicology goes all the way back to the farm where she grew up. Helen Carmichael traces her journey from agriculture to academia
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NewsHorse meat scare offers food for thought
Burger safety scandal highlights holes in the UK’s food testing regime
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Business
DCD in New Zealand milk
Dicyandiamide poses no food risk but fertiliser companies have suspended sales
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News
EU food agency links pesticides to bee decline
Agency says neonicotinoids should only be used on crops bees avoid but agrichemical companies dispute its findings
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NewsSweetener in the clear once more
European food safety body finds no evidence linking aspartame to cancer or any other disease
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Business
Schiff seals deal with Reckitt
Boards approves $1.4 billion Reckitt offer as Bayer pulls out of running
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Business
BASF bids €664m for omega-3 company
Pronova BioPharma makes pharmaceutical ingredients as well as nutritional supplements based in omega-3 fatty acids
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Business
Reckitt steps into Schiff deal
Higher bid could sink Bayer’s $1.2bn attempt to buy vitamins and nutritional supplements company
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ResearchUncovering the secrets of tea
Tea is known for being beneficial for our health, but how exactly do the compounds exert their benefits?
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Business
DSM buys food ingredients firm
$634 million deal for Fortitech will expand ‘value chain presence’
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NewsAcrylamide levels in food still too high, EU says
Report finds that changes to cooking practices to tackle the presence of the carcinogen are slow to materialise
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NewsArgentinean battle over agrichemical use
Prosecutions for spraying near to residential areas sets stage for fight over pesticides
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CareersTastefully done
Russell Keast’s early years as a chef gave him an appetite for science that took him out of the kitchen and into the lab, he tells James Mitchell Crow