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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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American Chemical Society (ACS)
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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.
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Scientists develop faster, more accurate gluten detector
Researchers have announced the development of a sensor which can detect samples of gluten in food 45 minutes faster than current methods.
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Bioelectronic ‘nose’ to sniff out rotting food
Scientists have used a receptor found in zebrafish to detect the scent of a compound given off by rotting meat.
