The science of food – Page 4
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ResearchSimple gold salt test for whisky maturity could be round the corner
Formation of gold nanoparticles could track ageing process of whisky and signal when the spirit is ready for bottling
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FeatureThe brain chemicals that control what we enjoy
Researchers are trying to understand how orexins influence our appetites, and whether we can use them to treat addiction and obesity, explains Andy Extance
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NewsGenetically modified purple tomatoes receive US approval
Home growers will be able to purchase seeds from spring 2023
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BusinessNature-inspired crop protection
Plant extracts, proteins and pheromones aiming to replace conventional chemical pesticides
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FeatureCultured meat flexes its muscles
Rebecca Trager examines an emerging industry that is growing ‘meat’ outside of animals using cell lines cultivated in bioreactors
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NewsQuestion marks over cannabidiol’s safety in food, European agency finds
Food safety body has already received more than 150 applications to add CBD to food products
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BusinessDSM and Firmenich to merge
Flavour and fragrance-focused Firmenich complements DSM’s transition away from traditional chemicals
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BusinessFormer Coca-Cola chemist imprisoned for trade secret theft
14-year sentence for Xiaorong You, who stole secrets related to BPA-free can linings from major chemical and coating firms
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ResearchControlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
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ArticleHow the chemical industry supports sustainable farming
Daniel Vennard, chief sustainability officer at the Syngenta Group, shares his perspective on why farming is an important part of the sustainability conversation
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OpinionSupawan Tantayanon: ‘I designed my own portable lab’
The green chemistry pioneer on making labs safer, designing a portable lab and her unusual way of cooking
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BusinessPatent office cements priority for Crispr gene editing in cells
Nobel laureates’ failed challenge means companies may need extra patent licenses
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OpinionHooray for milk
We’re still uncovering the secrets of breast milk, but what we know so far is fascinating
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FeatureThe science of breast milk and baby formula
Nina Notman reveals how breast milk research is inspiring a new generation of infant formulas and opening the door to therapeutic advances
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OpinionThe seabirds saved by synthetic chemistry
How an agricultural demand for bird poo almost destroyed an island group’s ecosystem
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NewsUK to ease restrictions on gene editing in crops and livestock
Redefinition of genetically-modified organisms could see Crispr-edited foods brought to market
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NewsUK approves Europe’s first field trials of Crispr-edited wheat
Field trials will examine how low-asparagine plants fare in the field
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OpinionThe lifesaving work of Evelyn Hickmans
Anne Green tells us how a female chemist almost single-handedly established paediatric clinical chemistry and led to a first in global health
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ResearchHow a single ingredient creates silky smooth chocolate without tempering
Natural phospholipids trigger cocoa butter crystallisation into glossy, tasty, melt-in-the-mouth chocolate