The science of food – Page 7
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BusinessThis little Crispr went to market
Gene editing technology heading towards commercial reality in pharmaceuticals, food and organ transplant
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PodcastOleic acid
Brian Clegg discovers the link between olive oil, dandruff and stained glass windows.
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ResearchSugar shack test set to flip procedure for maple syrup quality control
Plasmonic tongue sensor checks maple syrup flavour in minutes
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BusinessMicropore Technologies’ model membranes make exact emulsions
Solving scalability issues to control particle size without high-shear mixing
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OpinionPoisons leave no mushroom for error
Will you enjoy a delicious treat, or endure excruciating agony?
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ResearchHas mystery of why benzene forms in cherry-flavoured soft drinks been solved?
Photochemical reaction discovery points to simple way to prevent formation of the carcinogen
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ResearchWhiskey webs could snare counterfeiters
Unique patterns formed by whiskey residues could aid investigations into imitation liquors
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BusinessFDA freezes foreign facility inspections amid coronavirus pandemic
US regulator will rely on border checks and shared data, but some approval processes may be delayed
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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