The science of food – Page 21
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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
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NewsNew EU law set to open door to GM crops
Legislation that will let member states ban GMOs expected to ease approval of GM crops by Europe
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BusinessSolving iron’s solubility problem
Technology profile: MRC Human Nutrition Research - anaemia supplements with fewer side effects
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FeatureFermenting ideas
21st century cider owes a lot to modern knowhow in managing fermentation and balancing flavour. Andy Extance immerses himself in the science of scrumpy
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Research
Quick and cheap test to detect horse meat
Scientists develop test for meat authentification using a benchtop NMR machine
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PodcastChemistry World podcast - December 2014
How nitrogen can make green explosives and why molecular communication might produce chatty nanobots
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NewsUS approves low acrylamide spud
The first genetically modified potato that produces less acrylamide has been granted approval in the US
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Opinion
Public health is the bottom line
To safeguard society, regulators must be free from the influence of industry interests, says Martin Pigeon
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NewsUS states reject GM labelling laws
Oregon and Colorado vote against labelling genetically modified produce, after multimillion dollar campaigns by food companies
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ResearchModelling mastication
3D computational model of human chewing predicts food breakdown and flavour release
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