The science of food – Page 20
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News
Pepsi sets limit on caramel colouring chemical
Firm establishes legal threshold for the caramel food colouring by-product 4-MEI that California lists as a carcinogen
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PodcastSodium azide
Raychelle Burks finds out how Potbelly’s patrons became poisoning patients, in the mystery of the sodium azide-laced iced tea
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NewsChemistry Ig Nobel goes to ‘un-boiled' egg
Australian scientists pick up ‘improbable research’ prize for work on re-folding denatured proteins
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NewsNIH backs natural products research
The US National Institutes of Health will fund new research centres investigating botanical supplements to the tune of $35M
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ResearchPurple bacteria signal zinc deficiency
Low-cost bacterial ‘litmus test’ could help identify nutrient-deficient populations
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PodcastChemistry World podcast – September 2015
In this months podcast, we discuss Ebola and malaria vaccines in the pipeline, the history of peer review, and managing the mountain of chemical data
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ResearchAlternative nutraceutical delivery method proposed
Alternatives address safety concerns about surfactant-based emulsifiers
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News‘Drinkable book’ quenches thirst for water purification solution
Silver-doped cellulose pages can be used as filters to remove harmful bacteria
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ResearchAntioxidant assumptions flipped for garlic thiosulfinates
A radical view on the nutritional value and chemical mechanism of allicin and petivericin
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Research
Sugar supresses as well as masks caffeine’s bitter flavour
Sucrose–caffeine interaction found to affect taste
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ResearchZeolite packaging to fight durian fruit stench
Cheap odour-eating films can capture nasty smells and could soon find their way into clothing as well as food wrapping
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ReviewYour brain on food: how chemicals control your thoughts and feelings
The proof is in the pudding
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PodcastCitric acid
If life hands you lemons, make lemonade – or you could make citric acid, a very useful commodity chemical according to Andrew Turley
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OpinionPop culture
Fizzy drinks were an instant hit, but could their tongue-tingling success be captured in solid form?
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ResearchGraphene oxide 'teabags' make a mercury-free brew
Porous carbon structure can remove 96% of mercury from water in a day
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ResearchFruity alternative to toxic insecticides
Compound used as food additive found to repel damaging fruit fly pest
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PodcastChemistry World podcast – June 2015
What makes food sweet? How do we protect against food alteration? New e-paper, and possible treatment for ebola
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OpinionBetter cooking through chemistry
Science and food have been courting each other for over a decade, says Ali Bouzari. It’s time to commit