The science of food – Page 26
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PodcastDimethyl sulfide
Simon Cotton unveils the chemistry behind this unpleasant-smelling compound
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NewsVoluntary controls on antibiotics on US farms criticised
The US Food and Drug Administration has introduced guidelines to try to cut antibiotic use in livestock
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News
FDA backs use of BPA in food packaging
Agency rejects petition to ban the use of BPA in food contact materials, citing insufficient research
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ResearchMystery of green bacon solved
Scientists have used x-ray diffraction to determine the structure of the nitrite burn on bacon
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PodcastFolic acid
Concerns about folic acid deficiencies, especially in pregnant women, have led to fortification of some grains, flours and bread, but this varies from country to country
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Careers
Chew's life
Revolymer’s expertise in polymer chemistry has brought non-stick, biodegradable chewing gum to the mass market
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FeatureBread chemistry on the rise
The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process, say Bryan Reuben and Tom Coultate
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Feature
Fighting food fraud with science
Bea Perks meets some of the scientists subjecting our food's credentials to forensic examination
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NewsSniffing out garlic in gilded artworks
The presence of garlic in early gilded artworks has been confirmed
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NewsA pint a day
Sterile, free of toxic metals, isotonic and good for the heart, beer is undeserving of decades of bad press.