The science of food – Page 14
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FeatureThe science of distilling gin
Do you know your cold compound from your London dry? Nina Notman sorts through the botanicals to find the perfect cocktail
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ResearchComputer plastics recycled into toys
Brominated flame retardants found in toys and cup lids
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ResearchBurgers with a side of fluorescent nanomaterials
There are several ways to make carbon dots – laser ablation, electrochemical synthesis and barbecuing
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NewsHeavy metal's revenge
Climate change could see levels of toxic mercury rise again even as the world cuts emissions
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ResearchNew ingredients for edible electronics
Kitchen cupboard staples used in sensors for detecting digestive disorders
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PodcastCaesium chloride
A compound found in mineral water that is also used in medical treatments and solar cells
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ResearchGarden centre plants may pose pesticide threat to bees
Insecticides on ornamental UK plants found at levels known to have an impact on pollinators
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NewsUK crops at risk if EU pesticide ban expanded
Agricultural research institute calls for unbiased research on pesticides linked to bee decline
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ResearchMaple syrup enhances antibiotics
A phenol-rich mixture extracted from maple syrup allows much smaller doses of antibacterial drugs to achieve the same results
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BusinessEU conditionally approves Dow–DuPont merger
To satisfy competition concerns, DuPont will swap crop protection R&D assets for FMC’s nutrition business
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NewsBrazil’s meaty mess
Investigation reveals corruption among Brazilian meat inspectors, use of chemicals to hide rotten meat
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ResearchTomography keeps its cool to analyse ice cream
First in-depth study of the multiphase 3D structure of ice cream possible with new experimental design
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News'Remarkably flavourful' lab-grown poultry
Artificial meat firm now racing to drive down costs with an eye on consumer sales by 2021
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NewsGlyphosate is not carcinogenic, EU chemicals association concludes
Evaluation clears the way for long term authorisation of herbicide
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