The science of food – Page 21
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FeatureFighting food fraud
After recent food scandals, analytical chemistry is more in demand than ever to reassure consumers, as Sarah Houlton discovers
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FeatureNatural non-caloric sweeteners
Food companies are starting to switch from synthetic to natural sugar substitutes, Rachel Brazil reports
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PodcastChemistry World podcast – May 2015
We find out how nanotoxicology could be holding back development, and ask if ‘patent or perish’ should be the new academic adage
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Research
Salt and flavour reach a compromise
Emulsion encapsulates salt and only releases it in the mouth
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ResearchCarbon nanotube-based sensor detects meat spoilage
Electron density of cobalt porphyrin complexes key to meat freshness sensor
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ResearchSalty soil set to hamper Bangladesh crop production
Scientists model impact of climate change on agriculture
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BusinessEnvironmental research goes private
Exclusive interview with Fera chief Hilary Aldridge as the UK’s Food and Environment Research Agency becomes majority-owned by Capita
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Research
Chemical clarification for lobster colour change on cooking
Evidence supports new theory underpinning dark blue to pink-orange transformation
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ResearchBacterium altered to suppress hunger faces long road to clinic
Engineered microbes produce anti-obesity molecule in mice, but moving to humans poses challenges
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ResearchSimple cooking changes make healthier rice
Adding oil to water, cooling and reheating rice makes fibre-like resistant starch, reducing calories
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NewsTitanium dioxide removed from Dunkin' Donuts sugar
Parent company agrees to remove whitener from icing sugar used on its doughnuts after public campaign
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NewsTraits not technology should govern EU GM laws, MPs say
UK science and technology committee says European rules are flawed and need changing
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NewsCaramel colour in soft drinks linked to cancer
Regulatory bodies and researchers sceptical of study on 4-MEI found in food colour
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ResearchPlant plaster protects wine from vine decline
Fungal infection threatening to devastate vineyards could be halted by eco-friendly nanofibre membrane