The science of food – Page 16
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FeatureCould artificial meat save the planet?
As meat production becomes unsustainable, Dinsa Sachan investigates the new industry of meat substitutes
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ResearchSecret of liquorice's unique smell unravelled
Chemists have identified 39 aroma compounds that give liquorice root its distinctive aroma
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NewsTaiwan moves to create chemical safety agency
Government plans to establish a bureau to oversee chemicals following a serious food contamination scandal in 2011
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OpinionWhy bubbles transform our meals
Manipulating gases can improve baking and create fizzy treats
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Research‘Ginger-meter’ tests strength of spice samples
Electrochemical sensor used to detect gingerol compounds
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BusinessEU scrutinises Syngenta–ChemChina union
European commission investigates competition concerns in agricultural megamerger
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BusinessCorn growers’ lawsuit contested by Syngenta
Syngenta opposes class action seeking over $5bn in damages related to its genetically engineered corn
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OpinionTips to beat a cheese snob with science
Why biological choices can dramatically influence the flavours, textures and aromas of dairy delights
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ResearchPCR probes purity of pork products
Double gene targeting technique distinguishes between closely-related species in meat products
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ResearchWorld's first commercial MOF keeps fruit fresh
Packaging releases plant growth regulator that slows down ripening
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ResearchGlowing polymer highlights mercury in fish
Portable fluorescent probe allows quick and easy detection of toxic pollutant
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NewsGlyphosate ‘not likely’ to be carcinogenic
US environmental agency issues finding that the herbicide is unlikely to cause cancer, months after accidentally posting report online
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OpinionOur war on sugar will leave a bitter taste
The war on sweetness will cost us a potent food ally
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ResearchMetal micronutrients get to the root of antifungal defence
Flavoursome tomato varieties could benefit from nanoparticle fertilisers
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OpinionGeneral dietary advice should be taken with a pinch of salt
We must move away from labeling foods as universally good or bad and start talking about dose
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OpinionHow to make aeroplane food edible
Why food tastes worse when flying and the tricks we can use to add some flavour to our travels
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