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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.
Researchers are working on technology that could enable holograms to be “printed” on food, to be used for decorative or labelling purposes.
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.
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
Researchers have reported progress in their studies to better understand the flavour and acid components of sour beer.
American Chemical Society researchers say that anti-oxidant rich powders made from blueberry and persimmon waste could be beneficial for gut microbiota.
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
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.
Whiskey is said to leave a distinct pattern behind when it dries up, which the researchers believe could be used as a 'fingerprint' for identifying authentic whiskeys.
A study has found that bisphenol A (BPA), still found in some food and beverage packaging, can activate an immune response in mice which passes down through generations.
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
Researchers have announced the development of a sensor which can detect samples of gluten in food 45 minutes faster than current methods.
Scientists have used a receptor found in zebrafish to detect the scent of a compound given off by rotting meat.
