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Americas: Researchers make more stevia using yeast

A report in American Chemical Society's Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would cut out the...

Asia Pacific: Proteins may create better brew, say researchers

The transformation of barley grains into beer typically requires starring water, yeast and hops. Now, scientists are saying proteins can someday lead to a...

Americas: Artificial sweeteners may be cancer-fighting in the future, say researchers

Artificial sweeteners are used in diet drinks and foods but also could someday be used as treatments targeting carbonic anhydrase IX (CA IX), a...

Asia Pacific: Blueberry vinegar could boost brain health in mice

Blueberry vinegar could restore cognitive function in mice, according to a report in American Chemical Society's Journal of Agricultural and Food Chemistry. Recent studies have...

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...