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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.
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American Chemical Society (ACS)
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Heavy metals and cannabis
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
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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.
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Researchers uncover ‘whiskey webs’ that could identify counterfeit spirits
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.
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Compound found in food packaging activates immune response in mice
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.
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Winemaking waste gets afterlife preserving foods
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.
