The science of food – Page 7
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OpinionSupawan Tantayanon: ‘I designed my own portable lab’
The green chemistry pioneer on making labs safer, designing a portable lab and her unusual way of cooking
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BusinessPatent office cements priority for Crispr gene editing in cells
Nobel laureates’ failed challenge means companies may need extra patent licenses
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OpinionHooray for milk
We’re still uncovering the secrets of breast milk, but what we know so far is fascinating
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FeatureThe science of breast milk and baby formula
Nina Notman reveals how breast milk research is inspiring a new generation of infant formulas and opening the door to therapeutic advances
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OpinionThe seabirds saved by synthetic chemistry
How an agricultural demand for bird poo almost destroyed an island group’s ecosystem
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NewsUK to ease restrictions on gene editing in crops and livestock
Redefinition of genetically-modified organisms could see Crispr-edited foods brought to market
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NewsUK approves Europe’s first field trials of Crispr-edited wheat
Field trials will examine how low-asparagine plants fare in the field
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OpinionThe lifesaving work of Evelyn Hickmans
Anne Green tells us how a female chemist almost single-handedly established paediatric clinical chemistry and led to a first in global health
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ResearchHow a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate
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BusinessUS bans chlorpyrifos on all food crops
Environmental agency removes remaining exceptions for agricultural use of controversial insecticide
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ArticlePestiMix: tackling the pesticide problem
Screening pesticide compounds just got smarter and faster
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BusinessDeadly liquid nitrogen leak at US poultry plant prompts $1m in fines
Georgia chicken processing facility, its gas supplier and cleaners failed to implement safety procures that could have saved six lives
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ReviewThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
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NewsEurope’s food agency changes its mind on titanium dioxide in food
Whitening agent ’no longer considered safe’ as a food additive based on results from thousands of recent studies
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ResearchPollen-mimicking antidote saves bees after pesticide exposure
Calcium carbonate microparticles deliver detoxifying enzyme to bees’ guts
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NewsEU clears way for the sale of edible insect products
Dried yellow mealworm authorised to hit the European market as a ‘novel food’
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NewsEU genome-editing legislation is ‘unfit for purpose’ says European commission
Current policies lag behind the latest technological developments
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BusinessCoca-Cola chemist convicted of trade secret theft
Xiaorong You stole files detailing BPA-free can coatings from seven major chemicals firms
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NewsUS food agency targets ‘toxic elements’ in baby food
Strategy will focus on lead, mercury, arsenic and cadmium
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FeatureThe growing problem of pesticide resistance
Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions