Informatics streamlines herbicide data management
MoA Technology leverages CDD Vault cheminformatics system to manage high-throughput herbicide screening data and external collaborations effectively. Here’s how
Chemistry World’s home-grown collection reveals the scientific trends and innovation behind the foods of the future. From mimicking meat in a classic burger with plant-based alternatives to unpicking the legality of the molecular matter on our plates, agritech’s benefit to crop yields and product reformulation, this collection explores it all.
In this special collection of articles we delve into the trends, regulations – and science – that lead to the foods and beverages on our shop shelves and dining tables
Sponsored by RSSL
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
Sponsored by RSSL
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
Sponsored by RSSL
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
Sponsored by RSSL
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
Sponsored by Collaborative Drug Discovery
MoA Technology leverages CDD Vault cheminformatics system to manage high-throughput herbicide screening data and external collaborations effectively. Here’s how
Study examined link between PAHs, phthalates, plasticisers and smoking and the condition
By Angeli Mehta
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
By Ada McVean
Encapsulated yeast and iron nanoparticles enhance beer fermentation through self-propelled oscillatory motion and easy magnetic retrieval
By Anthony King
Legislation holds out hope for agri-biotech industry that has found itself stifled by EU rules
Proposed law would prohibit the production or sale of cultivated meat in Italy, and other synthetic foods grown from cells
By Tom Metcalfe
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions
By Ben Valsler
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Source: © Shutterstock
2023-03-06T09:30:00+00:00By Anthony King
Comprehensive study discovers high dietary intake of erythritol correlates with increased risk of heart attack similar to having diabetes
2023-01-23T10:22:00+00:00By Bárbara Pinho
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
2023-01-13T09:45:00+00:00By Alice Motion
Testing the biodegradability of plastic through citizen science
2022-12-19T11:25:00+00:00By Anthony King
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
2022-11-22T10:30:00+00:00By Rebecca Trager
Upside Foods’ chicken filet product is the first cell-grown meat product to be declared safe for consumption by the FDA
2022-11-14T10:09:00+00:00By Mike Sutton
Mike Sutton reflects on the dramatic discoveries of Louis Pasteur, born 200 years ago
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