The science of food – Page 4
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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
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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
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ResearchSweetener erythritol linked to heart problems
Comprehensive study discovers high dietary intake of erythritol correlates with increased risk of heart attack similar to having diabetes
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OpinionDan Shechtman: ‘Cyrus Smith was my idol’
The Israeli Nobel prizewinner shares how his career was inspired by Jules Verne and the unexpected fortune of failing to find a job
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FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
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OpinionCitizen science project investigates what happens to biodegradable plastics in compost heaps
Testing the biodegradability of plastic through citizen science
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FeatureAre everyday chemicals contributing to global obesity?
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
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NewsLab-grown chicken nears the dinner table in the US
Upside Foods’ chicken filet product is the first cell-grown meat product to be declared safe for consumption by the FDA
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FeatureCelebrating Louis Pasteur’s bicentenary
Mike Sutton reflects on the dramatic discoveries of Louis Pasteur, born 200 years ago
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ResearchSimple gold salt test for whisky maturity could be round the corner
Formation of gold nanoparticles could track ageing process of whisky and signal when the spirit is ready for bottling
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FeatureThe brain chemicals that control what we enjoy
Researchers are trying to understand how orexins influence our appetites, and whether we can use them to treat addiction and obesity, explains Andy Extance
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NewsGenetically modified purple tomatoes receive US approval
Home growers will be able to purchase seeds from spring 2023
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BusinessNature-inspired crop protection
Plant extracts, proteins and pheromones aiming to replace conventional chemical pesticides
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FeatureCultured meat flexes its muscles
Rebecca Trager examines an emerging industry that is growing ‘meat’ outside of animals using cell lines cultivated in bioreactors
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NewsQuestion marks over cannabidiol’s safety in food, European agency finds
Food safety body has already received more than 150 applications to add CBD to food products
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BusinessDSM and Firmenich to merge
Flavour and fragrance-focused Firmenich complements DSM’s transition away from traditional chemicals
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BusinessFormer Coca-Cola chemist imprisoned for trade secret theft
14-year sentence for Xiaorong You, who stole secrets related to BPA-free can linings from major chemical and coating firms
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ResearchControlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
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ArticleHow the chemical industry supports sustainable farming
Daniel Vennard, chief sustainability officer at the Syngenta Group, shares his perspective on why farming is an important part of the sustainability conversation