The science of food – Page 13
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NewsNeonicotinoid pesticide ban backed by the UK
Scientific review confirms that honeybee health is harmed by the pesticides
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NewsTrump’s pick for agriculture chief scientist bows out
Sam Clovis, the nominee for the US agriculture department’s head scientist post, withdraws to the relief of scientists and science groups
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PodcastThe Angry Chef by Anthony Warner – Book club
Do you crave a bigger slice of science in your dietary advice? Anthony Warner gets angry about bad science in the food sector
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NewsFuran in food worries European safety agency
Levels of cooking contaminant that can damage liver flagged up by food body
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ReviewThe angry chef: bad science and the truth about healthy eating
Tackling myths about food and nutrition
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PodcastAflatoxins
Kat Arney investigates the cancer-causing chemicals that could be lurking in that bag of peanuts
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ResearchNeonicotinoids detected in honey samples from around the world
Survey confirms bees’ widespread exposure to controversial pesticides
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ResearchShop receipts may explain majority of BPA detected in people
Skin contact with dermal paper may be a much more important source of endocrine disruptor than previously thought
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ResearchSpace travel microbes turn urine into polymers
Researchers are trying to develop yeast that could convert human waste into food for long space flights
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FeatureArsenic and rice - a growing problem?
Hayley Bennett highlights rice’s natural affinity for arsenic and what researchers are doing about it
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NewsMillions of 'bad eggs' recalled in contamination scandal
Investigations into how chicken eggs across Europe came to contain fipronil are still ongoing
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NewsWhat's going on in your ice cream
All right, stop, collaborate and listen: ice cream’s back with a new explanation
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ResearchLemony chicken and a series of fortunate flavours
Citrus-flavoured sulfur compound found in fried chicken could replace unstable natural lemon aroma
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ResearchDietary supplement poisoning every 24 minutes in the US
275,000 calls concerning supplements were made to poison centres between 2002 and 2012
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ReviewMouthfeel: how texture makes taste
A tastebud-tingling guide for food lovers and food science scholars
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FeatureThe science of distilling gin
Do you know your cold compound from your London dry? Nina Notman sorts through the botanicals to find the perfect cocktail
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