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Americas: “Sugar-glass” film uses viruses to kill germs in food

With antibiotic resistance on the rise, bacterial contamination of food is becoming more problematic. Scientists report that they have developed an antibacterial 'sugar-glass' coating...

Americas: Odorants behind Wagyu beef’s aroma found

Renowned for its soft texture and characteristic flavor, Wagyu beef — often referred to as Kobe beef in the US — has become one...

Americas: Detecting food allergens on-the-go

Researchers have developed a portable allergen-detection system, including a keychain analyzer, for consumers on the go, reports the journal ACS Nano. Most people with food...

Asia Pacific: Detector for wine aroma

A fine wine has an ideal balance of ingredients. Too much or too little of a component could mean the difference between a wine...

Americas: More use natural preservatives in food, finds study

Food producer Oscar Mayer has replaced artificial preservatives in their hot dogs with celery juice, a natural source of the preservative sodium nitrite. A...

Americas: Crackly crust is essential to a baguette’s aroma, researchers find

A French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust...

Europe: Researchers study 100-year-old beers on aging process

Stashed away and long-forgotten, a trio of century-old bottled beers recently discovered in the Czech Republic could help scientists better understand early 20th-century brewing...

Americas: Graphene-infused packaging blocks moisture, researchers say

04Plastic packaging might seem impenetrable — and sometimes nearly impossible to remove — but water molecules can still pass through. This permeability to moisture can...

Americas: Hops could help reduce breast cancer risk, researchers say

Hops, the flower cones used in beer-making, are also found in dietary supplements designed to help treat post-menopausal symptoms and other conditions. Scientists are...

Asia Pacific: Creating vanillin in the green way

Researchers has found a new 'greener' way to make vanillin, the primary flavor compound in vanilla, according to a study published in America Chemical...