news
Avocado coating “could improve shelf life”, say researchers
ACS Food Science & Technology researchers claim a chitosan-based coating can preserve avocados for longer periods.
List view / Grid view
American Chemical Society (ACS)
news
Does beer taste better in a can or a bottle?
Researchers have delved into the age-old debate of whether beer tastes better out of a can or a bottle, and the answer is not so straightforward.
news
Could pesticides be to blame for bland strawberries?
According to a new study, certain commonly used pesticides could be causing strawberries to become “bland and watery”.
news
Watch this week’s F&B news in 60 seconds
Catch up with this week's food and drink headlines, including more meat sector labour woes and new net zero targets.
news
How can US consumers lower the carbon footprint of their groceries?
Research from the American Chemical Society has suggested that US consumers should buy less savoury bakery products and manufacturers should offer more cost-effective packaging to reduce carbon emissions.
news
On the scent of the most beef-like plant-based burger
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
news
Forever counting beer bubbles
Paying homage to the long-revered beverage of beer, scientists have calculated the number of bubbles it takes to produce the perfect pint.
news
Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
news
Could edible holograms decorate foods one day?
Researchers are working on technology that could enable holograms to be “printed” on food, to be used for decorative or labelling purposes.
news
Scientists develop method to test for fruity thiols in beer
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
news
Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
news
Brewers given new insights into sour beer flavour components
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
news
Researchers study benefits of blueberry and persimmon waste powders
American Chemical Society researchers say that anti-oxidant rich powders made from blueberry and persimmon waste could be beneficial for gut microbiota.
article
Heavy metals and cannabis
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
news
Chocolate ‘fingerprints’ could confirm label claims
Researchers have developed a method to determine the chemical 'fingerprint' of chocolate, in order to accurately track its origin and detect fraudulent activity across its supply chain.
