The science of food – Page 4
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ResearchXylitol latest sugar alcohol to be linked to heart attacks and strokes
Questions remain on whether low-calorie sweetener also made in the body is a cause or marker of future cardiovascular problems
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BusinessWorkers killed in two US incidents, with several others hospitalised
H2S exposure at a sugar refining plant and a fire at a metal hardening plant each led to one worker death
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NewsPeriodic table of food initiative to uncover exactly what’s in our food
Project will create database of food compounds to standardise understanding of biomolecular composition of foods
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NewsCall for EU to ban sale of pesticides already outlawed in the bloc
Coalition of citizen groups argues that measure would cost few jobs and save lives, protect the environment in low- and middle-income countries
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ResearchMicroscopy structures reveal mechanism behind bitter taste
Cryo-EM images provide a detailed picture of bitter taste receptors
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WebinarThe pivotal role of chemistry in India’s sustainable development
Learn how chemistry is playing an important role in shaping the future of sustainable development in India
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ResearchBrewing better Belgian beer with artificial intelligence
Machine learning tool can predict a beer’s taste and quality and which flavour compounds could improve it
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ResearchConcerns raised over health effects of chemicals leaching from food packaging
Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control
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NewsEuropean Commission to consult on bisphenol A ban in food packaging
The action comes after the EU’s food safety body identified BPA as a human health concern last year
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ResearchProtecting wine from wildfire smoke taint with a nanotech coating
US researchers, prompted by vineyard losses from 2020 wildfires on the west coast, have developed protective cellulose nanofibre coatings for grapes
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WebinarCulinary chemistry: Exploring the science of baking with Josh Smalley
Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist
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OpinionInvestigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew
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OpinionTom Bullock’s eggnog
Raychelle Burks demonstrates how to make a classic festive cocktail – and dives into the intriguing history of a famous mixologist
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ResearchBlessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
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FeatureAn alternative approach to baking
As more people want ingredients ‘free-from’ existing staples, Victoria Atkinson looks at the science behind substitutes for gluten, eggs and gelatine
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WebinarSteeped: The chemistry of tea – with author Michelle Francl
Learn more about the chemistry involved in brewing the perfect cup of tea
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ResearchMachine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
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FeatureIs modern food lower in nutrients?
Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’
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OpinionWill new lab-developed ingredients pass the taste test?
An insight into the future of traditional meals