Food analysis – Page 3
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ArticleRSSL experts on the science behind food and pharma
Three scientists, whose contributions help world-leading brands and SMEs develop and supply innovative, safe products, share their experiences working in the labs of contract research company Reading Scientific Services Limited (RSSL)
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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year
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ResearchPizza-baking process generates fluorescent nanoparticles
Scientists test toxicity of extra toppings
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OpinionWould you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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ArticleCombating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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NewsAdding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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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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FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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WhitepaperTesting for mosquito repellent residue
High-quality reference materials advance analyses, save time, and reduce costs
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ArticleInstrumental innovators
Advanced mass spectrometry can help protect consumers from contaminants in food
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CareersThe analytical referee
Julian Braybrook on taking up his role as the UK’s government chemist
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ArticleSustaining the supply of trustworthy food
The world’s population is expected to reach 9.8 billion by 2050. This will have a significant impact on the sustainable access of the Earth’s resources, including the availability of food
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NewsUK appoints new government chemist
Julian Braybrook will become the 15th person to hold the post since it was created more than a century ago
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CareersStemming food waste in Greece
Charis Galanakis is using green chemistry to reuse byproducts in the food industry
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NewsCompanies consent to cancer warnings on coffee to settle litigation
Thirteen Californian coffee firms agree to warning labels over the presence of acrylamide
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ResearchHydrogen bonds keep soda fizzy for longest
Alcohol, sugar and salts disrupt hydrogen network, changing how quickly carbon dioxide escapes from different drinks
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NewsFuran in food worries European safety agency
Levels of cooking contaminant that can damage liver flagged up by food body