The science of food – Page 4
-
NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
-
ResearchField study reveals banned pesticide sulfoxaflor had no effect on pollination by bumblebees
Work adds to nuanced picture of pesticide’s effect on pollinating insects
-
ResearchGenetic-editing of chickens protects them from catching the flu
Approach heralds new way to make animals resistant to disease
-
NewsCalifornia ban on four food additives could spur wider action across US
New law prohibiting brominated vegetable oil, potassium bromate, propylparaben and red dye 3 in food uses is effective January 2027
-
-
NewsEuropeans’ BPA exposure still exceeds safety threshold but levels may be starting to fall
Europe’s environment agency finds that BPA levels in the urine of 92% of adults from 11 European nations exceeds safe limit
-
NewsArtificial sweeteners face more bad press – but is it unfair?
A raft of recent studies and World Health Organization advice leave sweeteners on the ropes, but health experts warn they shouldn’t be considered in isolation
-
ResearchUnexpected reactivity of silica places question mark over safety of food additives
Discovery that silica particles – thought to be inert – can oxidise thiols requires further investigation
-
ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
-
Research3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
-
-
NewsEuropean Commission set to propose an overhaul of rules for gene-edited crops
Leaked document reveals light touch regulation planned for crops engineering using precision techniques
-
ResearchDigestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic
-
NewsStudy casts doubt on cultivated meat’s low carbon promise
Preprint suggests that food grown from animal cells could have a global warming potential many times greater than beef
-
ResearchRisk of developing rheumatoid arthritis doubled by polycyclic aromatic hydrocarbons exposure
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
-
NewsIndustry awaits decision on BPA as EU health bodies disagree on safe levels
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
-
ResearchBiocatalytic biobots brew beer better
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval
-
NewsGene-edited crops and animals get the green light in England
Legislation holds out hope for agri-biotech industry that has found itself stifled by EU rules
-
NewsItalian government considers banning lab-grown meat
Proposed law would prohibit the production or sale of cultivated meat in Italy, and other synthetic foods grown from cells
-
ResearchChemists put the colour-changing ‘ouzo effect’ under the microscope
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions