The science of food – Page 2
-
ResearchProtecting wine from wildfire smoke taint with a nanotech coating
US researchers, prompted by vineyard losses from 2020 wildfires on the west coast, have developed protective cellulose nanofibre coatings for grapes
-
WebinarCulinary chemistry: Exploring the science of baking with Josh Smalley
Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist
-
OpinionInvestigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew
-
OpinionTom Bullock’s eggnog
Raychelle Burks demonstrates how to make a classic festive cocktail – and dives into the intriguing history of a famous mixologist
-
ResearchBlessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
-
FeatureAn alternative approach to baking
As more people want ingredients ‘free-from’ existing staples, Victoria Atkinson looks at the science behind substitutes for gluten, eggs and gelatine
-
WebinarSteeped: The chemistry of tea – with author Michelle Francl
Learn more about the chemistry involved in brewing the perfect cup of tea
-
ResearchMachine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
-
FeatureIs modern food lower in nutrients?
Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’
-
OpinionWill new lab-developed ingredients pass the taste test?
An insight into the future of traditional meals
-
NewsItaly bans cultivated meat products
New law prohibits the production or sale of cultivated meat in Italy, with fines of up to €60,000
-
NewsFisheries agency concludes it’s ‘very unlikely’ pyridine behind UK crustacean deaths after new tests
Cause of mass die-offs in late 2021 and early 2022 still a mystery
-
NewsTesting extends range of US chocolate foods containing lead and cadmium
Consumer Reports calls on brands to do more to lower levels of metals in their products
-
NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
-
ResearchField study reveals banned pesticide sulfoxaflor had no effect on pollination by bumblebees
Work adds to nuanced picture of pesticide’s effect on pollinating insects
-
ResearchGenetic-editing of chickens protects them from catching the flu
Approach heralds new way to make animals resistant to disease
-
NewsCalifornia ban on four food additives could spur wider action across US
New law prohibiting brominated vegetable oil, potassium bromate, propylparaben and red dye 3 in food uses is effective January 2027
-
-
NewsEuropeans’ BPA exposure still exceeds safety threshold but levels may be starting to fall
Europe’s environment agency finds that BPA levels in the urine of 92% of adults from 11 European nations exceeds safe limit
-
NewsArtificial sweeteners face more bad press – but is it unfair?
A raft of recent studies and World Health Organization advice leave sweeteners on the ropes, but health experts warn they shouldn’t be considered in isolation