Amino Acid

Thaumatin derives from the fruit of Thaumatococcus daniellii Benth

Japan

Scientists find way to make sweetest sweetener taste sweeter

By RJ Whitehead

Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.

EFSA says the review is one of the most comprehensive risk assessments of aspartame ever undertaken

Aspartame is safe, EFSA concludes

By Caroline SCOTT-THOMAS

The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels.

The chemistry of delicious

Christmas feature

The chemistry of delicious

If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...

Protein packing

Protein packing

Whey proteins remaining after cheese-making are now being added as
a key ingredient to new nutritious snack foods in a new process
devised by the Agricultural Research Service.