The science of food – Page 3
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ResearchUnexpected reactivity of silica places question mark over safety of food additives
Discovery that silica particles – thought to be inert – can oxidise thiols requires further investigation
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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Research3D printing turns plant proteins into seafood alternative
New vegan food product claimed to replicate the flavour, texture and nutritional content of calamari
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NewsEuropean Commission set to propose an overhaul of rules for gene-edited crops
Leaked document reveals light touch regulation planned for crops engineering using precision techniques
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ResearchDigestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic
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NewsStudy casts doubt on cultivated meat’s low carbon promise
Preprint suggests that food grown from animal cells could have a global warming potential many times greater than beef
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ResearchRisk of developing rheumatoid arthritis doubled by polycyclic aromatic hydrocarbons exposure
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
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NewsIndustry awaits decision on BPA as EU health bodies disagree on safe levels
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
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ResearchBiocatalytic biobots brew beer better
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval
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NewsGene-edited crops and animals get the green light in England
Legislation holds out hope for agri-biotech industry that has found itself stifled by EU rules
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NewsItalian government considers banning lab-grown meat
Proposed law would prohibit the production or sale of cultivated meat in Italy, and other synthetic foods grown from cells
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ResearchChemists put the colour-changing ‘ouzo effect’ under the microscope
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions
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ResearchSweetener erythritol linked to heart problems
Comprehensive study discovers high dietary intake of erythritol correlates with increased risk of heart attack similar to having diabetes
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OpinionDan Shechtman: ‘Cyrus Smith was my idol’
The Israeli Nobel prizewinner shares how his career was inspired by Jules Verne and the unexpected fortune of failing to find a job
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FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
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OpinionCitizen science project investigates what happens to biodegradable plastics in compost heaps
Testing the biodegradability of plastic through citizen science
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FeatureAre everyday chemicals contributing to global obesity?
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
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NewsLab-grown chicken nears the dinner table in the US
Upside Foods’ chicken filet product is the first cell-grown meat product to be declared safe for consumption by the FDA
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FeatureCelebrating Louis Pasteur’s bicentenary
Mike Sutton reflects on the dramatic discoveries of Louis Pasteur, born 200 years ago