Food analysis – Page 2
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NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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ResearchDigestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic
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NewsIndustry awaits decision on BPA as EU health bodies disagree on safe levels
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
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NewsItalian government considers banning lab-grown meat
Proposed law would prohibit the production or sale of cultivated meat in Italy, and other synthetic foods grown from cells
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ResearchChemists put the colour-changing ‘ouzo effect’ under the microscope
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions
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FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
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ResearchSimple gold salt test for whisky maturity could be round the corner
Formation of gold nanoparticles could track ageing process of whisky and signal when the spirit is ready for bottling
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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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NewsUS food agency targets ‘toxic elements’ in baby food
Strategy will focus on lead, mercury, arsenic and cadmium
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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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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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NewsMillions of microplastic particles released by some baby feeding bottles
Hot water is key variable responsible for release of large numbers of plastic particles
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ResearchBreast milk analysis detects both legacy and emerging fluorinated compounds
Previous focus on legacy substances may have severely underestimated overall exposure of breastfed infants to PFASs
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchRare trehalulose sugar found in stingless bee’s honey
Stingless bee honey could be beneficial for diabetes patients as our body digests trehalulose more slowly than sucrose