All Food articles – Page 5
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ResearchEnzyme redesign magnifies rare sugar synthesis
Tweaks could allow scientists to explore the commercial potential of an unusual disaccharide found in Japanese sake
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Research
Pizza-baking process generates fluorescent nanoparticles
Scientists test toxicity of extra toppings
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Business
Building a biological biocide
Aqualution Systems produces stable hypochlorous acid, a natural biocide up to 300 times more effective than bleach
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News
Lettuce could be used to grow drugs on Mars
Infecting plants with a bacterium that can genetically modify plants could be an answer to producing drugs on other planets
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News
Iupac names 10 chemistry innovations that will change the world
Nanopesticides, MOFs and 3D bioprinting among potential breakthrough technologies for a sustainable future
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Podcast
Tocopherols
Mike Freemantle discovers sea buckthorn fruits also called 'beauty berries' because of their high concentration of tocopherols and tocotrienols, collectively known as vitamin E
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Podcast
Trichloroanisole: Cork taint
If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit
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Research
Co-crystals fish out cannabinoid from plant extract
Purifying cannabidiol from natural cannabis extract made cheap and easy thanks to amino acid partner
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Opinion
Would you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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Sponsored
Combating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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Review
The Poison Squad
Katrina Kramer reviews a biography of Harvey Wiley, who transformed US food safety laws
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News
Adding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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Research
Genes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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News
Why cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
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Podcast
Omega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?
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Research
Cooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
