The science of food – Page 25
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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
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NewsChinese drug makers accused of using ‘gutter oil’
Oil reclaimed from drains may have been used to make an antibiotic intermediate
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FeatureFood with a function
Compounds normally thought of as medicines are being added to food. Elinor Hughes looks at the scientific and regulatory challenges facing these nutraceuticals.
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Business
DSM buys into cattle supplements
The company has struck a EUR465 million deal to acquire Tortuga
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NewsUS bans BPA in baby bottles
Food and drug agency’s new prohibition on bisphenol A in baby bottles and sippy cups is being labelled by some as too little to late
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ResearchWhy can we walk on custard?
Scientists take a closer look at how shear-thickening fluids respond to impacts
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FeatureChemistry and the Olympics
Emma Davies looks into the vital role chemistry will play during the Olympic and Paralympic games
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News
Coca Cola urged to cut out carcinogen
Health concerns over 4-methylimidazole are behind US heath watchdog’s petition
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Business
US GM labelling rule quashed
The rule would have authorised state governments to enforce GM labels on food products
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FeatureFeeding a growing world
Pesticides play a vital role in food production. So do they really deserve their tarnished public image? Sarah Houlton investigates
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FeatureRaising a glass to champagne
Andy Extance uncorks the secrets of sparkling wines’ unique taste and aroma
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News
Sweden bans BPA in food packaging for under-threes
Government says it is taking a precautionary approach to the chemical to protect children