The science of food – Page 6
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FeatureThe growing problem of pesticide resistance
Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions
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FeatureGetting to the root of soil nitrogen
The farming industry’s reliance on nitrogen compounds is altering the environment, but Ian Le Guillou finds a better understanding of the interplay between plants and microbes could help to reduce the impact
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OpinionWhy are impurity regulations different for food and drugs?
The pharmaceutical and food industries should work together more closely on genotoxic impurities
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ResearchThriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
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BusinessHoxton Farms grows animal fat for meat substitutes
Covid-19 pandemic motivated friends to combine their expertise in cell biology and mathematical modelling, and realise company they had being discussing for years
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NewsGovernment to review gene-editing regulations for animals and crops in England
Consultation seeks public’s view on genetically-modified organisms produced using tools such as Crispr
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PodcastCinnamaldehyde
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
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NewsMystery illness that hospitalised hundreds in India stumps health experts
Authorities are looking at pesticide contamination of food and water as well as heavy metals
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BusinessOxford Biotrans makes its grapefruit compound out of oranges
Using their patented enzymes, Oxford Biotrans’ mission is to create new routes to useful chemicals – starting with their natural-grade food and fragrance products
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ArticlePlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
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ArticleThe question of EU novel food status
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
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ArticleImmunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
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ArticlePerfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
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NewsLab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
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NewsEuropeans want nanomaterial products to be labelled, survey shows
While awareness of nanomaterials in everyday products remains low, 87% of people want them noted, surveys in five European countries shows
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FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox