The science of food – Page 12
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NewsEurope to impose near-total ban on neonicotinoids
By the end of 2018 farmers in the EU will be unable to use bee-harming pesticides on outdoor crops
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ResearchFertiliser research sees urea enter the co-crystal palace
New formulations get a handle on urea’s problematic properties
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ResearchZeolite filters out carcinogens to make tastier smoked foods
Technology can remove up to 93% of polyaromatic hydrocarbons produced by the smoking process
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ResearchNanoparticle fertilisers show promise
Overuse of traditional chemicals could be tackled using nanotech
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NewsWhat you need to know about neonicotinoids
The latest on the concerns raised about the pesticides’ impact on bees
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ResearchBeer engineered in pursuit of hoppiness
Crispr-augmented brewer’s yeast produces flavour molecules, enabling hoppy beer without adding extra hops
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NewsEuropean risk assessment slams neonicotinoids
EFSA analysis confirming harm to bees could lead to an outright ban on the pesticides
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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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OpinionWhen evidence isn’t enough
The UK debate over folic acid highlights science’s role in public health ethics
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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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ResearchAntibiotic analogue puts researchers on path to ending herbicide drought
Research flags DNA gyrase as a new target for pesticides
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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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NewsExplainer: non-alcoholic beer and wine
For Dry January and beyond, drinkers are thirsty for beers and wines that don’t get you drunk
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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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ResearchElemental maps of cocoa beans could help cut chocolate contaminants
New imaging technique locates multiple-elements in confectionery feedstock
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ResearchFood additive may have given deadly bacterium its chance
Trehalose sugar offers competitive advantage to virulent strains of gut bacterium C. difficile
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FeatureThe plant microbiome
The key to healthy plants is healthy microbiomes. Anthony King meets the crop scientists hoping to boost yields by managing microorganisms
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NewsUS auditors still have a beef with Brazilian meat
Months after Brazil’s meat scandal was uncovered, US food safety agency finds that problems persist with inspection and regulatory enforcement