The science of food – Page 5
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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
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BusinessUS bans chlorpyrifos on all food crops
Environmental agency removes remaining exceptions for agricultural use of controversial insecticide
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ArticlePestiMix: tackling the pesticide problem
Screening pesticide compounds just got smarter and faster
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BusinessDeadly liquid nitrogen leak at US poultry plant prompts $1m in fines
Georgia chicken processing facility, its gas supplier and cleaners failed to implement safety procures that could have saved six lives
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ReviewThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
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NewsEurope’s food agency changes its mind on titanium dioxide in food
Whitening agent ’no longer considered safe’ as a food additive based on results from thousands of recent studies
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ResearchPollen-mimicking antidote saves bees after pesticide exposure
Calcium carbonate microparticles deliver detoxifying enzyme to bees’ guts
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NewsEU clears way for the sale of edible insect products
Dried yellow mealworm authorised to hit the European market as a ‘novel food’