The science of food – Page 17
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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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OpinionUnlocking the power of aquafaba
The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
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OpinionIt’s not easy being green
Ali Bouzari looks at why it’s so tricky for chefs to keep food verdant
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PodcastSpilanthol
It’s the active molecule in the plant known as electric daisies or the toothache plant but it might also make your skin smoother
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ResearchElectric choc treatment promises lower fat chocolate
Problem of reduced fat chocolate gumming up factories’ pipelines overcome
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