The science of food – Page 11
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NewsA taste of why successful salt substitutes remain so elusive
Salty taste’s unique chemistry has stymied the search for an effective salt alternative, and a more realistic goal might be a salty taste enhancer
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OpinionFeeding the confusion
When it comes to working out what foods do to our bodies, mostly we just don’t know
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PodcastBenzaldehyde
Brian Clegg on the almond flavour compound that gives your taste buds a treat and may help rescue survivors from a disaster
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ResearchFatty acid residues reveal impact of climate change on ancient farming community
Lipid biomarkers help track an extended period of drought that brought societal changes to a Neolithic settlement
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ResearchWorld’s oldest cheese contained infectious bacteria
3000-year-old cheese found in ancient Egyptian tomb was infected with brucellosis
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NewsIndia hastens to regulate GM food
Study highlights marketed products containing GM material without official permits
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ResearchOil-infused plastic gives ketchup the slip
Common packaging materials can be given a non-stick coating inspired by pitcher plants
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NewsLarge scale experiment probes chemistry inside our homes
Dozens of analytical instruments have spent a month observing the chemistry of the air inside a three bed house
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NewsExplainer: the carbon dioxide crisis
Low stocks of carbon dioxide are causing problems for the food industry. So what’s really going on?
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ArticleSustaining the supply of trustworthy food
The world’s population is expected to reach 9.8 billion by 2050. This will have a significant impact on the sustainable access of the Earth’s resources, including the availability of food
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NewsUK appoints new government chemist
Julian Braybrook will become the 15th person to hold the post since it was created more than a century ago
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PodcastPotassium bitartrate
Brian Clegg with the winemaking byproduct that may be lurking in your larder
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ResearchNanofertilisers have huge potential but studies suffer from severe shortcomings
Nanosize agrochemicals promise to boost crop yields but experiments are often inconsistent and unrealistic, analysis reveals
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PodcastSeeds of Science by Mark Lynas – Book club
Mark Lynas on his journey from anti-GM activist to advocate
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ReviewSeeds of science: why we got it so wrong on GMOs
Katrina Kramer reviews the story of one man’s journey from activist to advocate
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NewsBeetroot beats route to Alzheimer's
Betanin, the compound that gives beetroot it’s distinctive purple colour, may slow the process of protein misfolding that is linked to Alzheimer’s disease
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NewsEurope to impose near-total ban on neonicotinoids
By the end of 2018 farmers in the EU will be unable to use bee-harming pesticides on outdoor crops
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ResearchFertiliser research sees urea enter the co-crystal palace
New formulations get a handle on urea’s problematic properties