Nutrition
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NewsThe ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast
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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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PodcastTocopherols
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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ResearchGenes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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PodcastOmega-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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NewsA taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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OpinionFeeding the confusion
When it comes to working out what foods do to our bodies, mostly we just don’t know
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ReviewThe salt fix: why the experts got it all wrong and how eating more might save your life
A book with a controversial message. But Yuandi Li asks if it’s too good to be true
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ReviewThe angry chef: bad science and the truth about healthy eating
Tackling myths about food and nutrition
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