The science of food – Page 7
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NewsOld mattresses and a little chemistry help Syrian refugees grow food in the desert
University of Sheffield scientists provide the spark to get displaced victims of Syria’s civil war growing their own
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PodcastVitamin B12 or Cobalamin
If you’re trying out a vegan diet, you’re likely to be told to make sure you get enough vitamin B12. But what is B12, where do we get it from, and how can we be sure we’re getting enough?
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BusinessUS bans most flavoured vaping cartridges
Cartridge-based e-cigarettes in flavours other than menthol or tobacco without regulatory approval will be removed from sale
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NewsReusable bamboo mugs leach dangerous amounts of formaldehyde and melamine
Bamboo fibre mugs release ‘alarming’ amounts of potentially harmful compounds into hot drinks, analysis finds
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ReviewCook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
A tour of the history and science behind the art of cooking, and treasure trove of of interesting facts for chefs and chemists alike
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PodcastIminosugars
After some promising results treating ill pets, some researchers think iminosugars could become treatments for infection and even cancer. Mike Freemantle explores the buzz around iminohoney
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ResearchFreezer magnets improve avocado puree properties
Avocado anxiety could be over as magnetic field helps puree stay fresh
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PodcastTryptophan
Ben Valsler tackles ‘zombie facts’ and the tenuous connection between tryptophan in turkey and your post-Thanksgiving dinner doze
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FeatureSeparating turmeric fact from fiction
Thousands of papers have been published on curcumin’s healing potential, but its usefulness is not yet proven, finds Andy Extance
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ResearchSynthetic hormone stops water loss in crops
Virtual screening and scaffold merging behind compound that closes plant stomata
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PodcastCiguatoxin
The toxin found in reef fish that leads to food poisoning so bad it can cause life-long symptoms
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RSCThe future of chemistry: Science Horizons and Chemistry Means Business
Hundreds of scientists contributed to the Royal Society of Chemistry’s Science Horizons report to build a picture of the challenges and opportunities the next generation will bring
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ResearchMicrobes and renewable energy turn carbon dioxide into edible protein
Sustainable method for producing proteins for human consumption made possible by clever two-stage bioprocess
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ArticleRSSL experts on the science behind food and pharma
Three scientists, whose contributions help world-leading brands and SMEs develop and supply innovative, safe products, share their experiences working in the labs of contract research company Reading Scientific Services Limited (RSSL)
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NewsThe ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast