The science of food – Page 7
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ResearchThriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
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BusinessHoxton Farms grows animal fat for meat substitutes
Covid-19 pandemic motivated friends to combine their expertise in cell biology and mathematical modelling, and realise company they had being discussing for years
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NewsGovernment to review gene-editing regulations for animals and crops in England
Consultation seeks public’s view on genetically-modified organisms produced using tools such as Crispr
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PodcastCinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
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NewsMystery illness that hospitalised hundreds in India stumps health experts
Authorities are looking at pesticide contamination of food and water as well as heavy metals
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BusinessOxford Biotrans makes its grapefruit compound out of oranges
Using their patented enzymes, Oxford Biotrans’ mission is to create new routes to useful chemicals – starting with their natural-grade food and fragrance products
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ArticlePlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
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ArticleThe question of EU novel food status
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
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ArticleImmunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
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ArticlePerfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
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NewsLab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
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NewsEuropeans want nanomaterial products to be labelled, survey shows
While awareness of nanomaterials in everyday products remains low, 87% of people want them noted, surveys in five European countries shows
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FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
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ArticleTransparency is a precondition for sustainability
Knowing the origin and composition of raw materials is crucial to ensuring finished products meet sustainability demands. Veeva’s cloud software solutions help brands navigate global compliance seamlessly
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PodcastAsparagusic Acid
Does asparagus give you foul-smelling urine? Helen Arney investigates asparagusic acid, and the lavatorial genetic lottery that controls whether or not you can smell its distinctive aroma
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PodcastGlycyrrhizic acid
A sweet treat with a deadly trick for Halloween – glycyrrhizic acid is found in black liquorice and sweeter than sucrose, but can cause heart problems and even prove fatal if consumed in excess