The science of food – Page 7
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ArticleTransparency is a precondition for sustainability
Knowing the origin and composition of raw materials is crucial to ensuring finished products meet sustainability demands. Veeva’s cloud software solutions help brands navigate global compliance seamlessly
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PodcastAsparagusic Acid
Does asparagus give you foul-smelling urine? Helen Arney investigates asparagusic acid, and the lavatorial genetic lottery that controls whether or not you can smell its distinctive aroma
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PodcastGlycyrrhizic acid
A sweet treat with a deadly trick for Halloween – glycyrrhizic acid is found in black liquorice and sweeter than sucrose, but can cause heart problems and even prove fatal if consumed in excess
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NewsMillions of microplastic particles released by some baby feeding bottles
Hot water is key variable responsible for release of large numbers of plastic particles
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ResearchBreast milk analysis detects both legacy and emerging fluorinated compounds
Previous focus on legacy substances may have severely underestimated overall exposure of breastfed infants to PFASs
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchTwists of orange odorant reveal smell secrets
Modifying octanal produces hard-to-get information about olfactory receptors
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ResearchRare trehalulose sugar found in stingless bee’s honey
Stingless bee honey could be beneficial for diabetes patients as our body digests trehalulose more slowly than sucrose
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PodcastTannic acid
Tannic acid in green acorns can kill wild animals and livestock, but you can prevent poisoning with pannage pigs
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BusinessReducing food waste by touch
Mimica’s tactile food labels know better than best-before dates
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PodcastRactopamine
Common in the US but banned in the EU, this animal feed additive makes for muscular pigs and beefy international trade disputes.
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Podcast2AP (2-acetyl-1-pyrroline)
Frances Addison on the aromatic compound found in both buttered popcorn and the bearcat’s scent glands, and responsible for the distinctive smell of both
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ResearchComputational method challenges NMR metabolomics dogma
Macromolecule signal suppression without the loss of quantitative small molecule information finally achieved with mathematical trick
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ResearchDrone blows clouds of pollen laden bubbles that could help farmers out
Automated bubble-firing drones could pollinate crops when insects numbers are down
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BusinessThis little Crispr went to market
Gene editing technology heading towards commercial reality in pharmaceuticals, food and organ transplant
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PodcastOleic acid
Brian Clegg discovers the link between olive oil, dandruff and stained glass windows.
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ResearchSugar shack test set to flip procedure for maple syrup quality control
Plasmonic tongue sensor checks maple syrup flavour in minutes
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BusinessMicropore Technologies’ model membranes make exact emulsions
Solving scalability issues to control particle size without high-shear mixing
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OpinionPoisons leave no mushroom for error
Will you enjoy a delicious treat, or endure excruciating agony?
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ResearchHas mystery of why benzene forms in cherry-flavoured soft drinks been solved?
Photochemical reaction discovery points to simple way to prevent formation of the carcinogen