The science of food – Page 19
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ResearchEnzyme mutagenesis sweetens prebiotics
Cheaper and cleaner route to health-boosting carbohydrate that could replace conventional sugar in food
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ResearchRubber-like structure for caramel proposed
Science behind caramel isn’t as sticky as we thought
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ResearchMilk could aid fight against malnutrition
New animal model shows milk proteins can repair intestinal damage
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OpinionThank you for smoking
Smoking foods may have its roots in preservation, but its chemistry can produce a range of delicious tastes, says Ali Bouzari
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PodcastCalcium carbide
Michael Freemantle tells us of discovery that lit the homes and put the food on the table of millions of people
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FeatureThe natural food dye revolution
As consumers turn their backs on artificial food colorants, food scientists learn how to work with natural alternatives. Sarah Houlton investigates
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OpinionThe power of enzymes
Ali Bouzari reveals how amylases and proteases revolutionised our meals
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NewsReview calls for tighter controls on antibiotic use in farming
Legally binding targets are needed to tackle resistance worldwide, latest report says
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PodcastChemistry World podcast – December 2015
This month, we learn how to leave the calories out of fine chocolate, and discover the earth might be older than we thought
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PodcastWhy Does Asparagus Make Your Wee Smell? by Andy Brunning – Book club
In this podcast, we learn why does asparagus make your wee smell, as we discuss Andy Brunning’s new book
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FeatureWell-tempered chocolate
Nina Notman discovers that controlling crystal structures and emulsions is the key to good chocolate
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ResearchChlorinated compounds form in tea and coffee
Treated water reacts with organics to form disinfection byproducts
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News
European food safety body finds glyphosate 'unlikely' to cause cancer
Report sits at odds with WHO viewpoint and may lead to introduction of dosage limits
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ResearchGM tomato is a factory for healthy nutrients
Researchers hope resveratrol-rich tomatoes will give GM food a healthier image
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ResearchUncorking the chemical potential of wine waste
Sustainable technologies combined to make grapes go further