The science of food – Page 5
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ResearchGenetic-editing of chickens protects them from catching the flu
Approach heralds new way to make animals resistant to disease
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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
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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
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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
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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
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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Research3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
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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
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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
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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
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ResearchRisk of developing rheumatoid arthritis doubled by polycyclic aromatic hydrocarbons exposure
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
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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
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ResearchBiocatalytic biobots brew beer better
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval
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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
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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