An ocean-dwelling bacterium has provided fresh insights into how cells protect themselves from the toxic effects of metal ions such as iron and copper.

Geographic location is a factor affecting how Canadian wine experts rate quality, as well as some of wine’s sensory attributes — things like balance and acidity.

Microbes screened with a new microfluidic process might be used in power generation or environmental cleanup.

At a time when plastic use is coming under great scrutiny, what are LEGO, whose foundations are built on plastic products, doing to alleviate the problem? We spoke to Tim Brooks, VP Environmental Responsibility for LEGO Group about their commitment to use sustainable materials in core products and packaging by 2030.

Mass spectrometry is an important tool for many industries, not least in ensuring the safety of our food and beverages. Hazards ranging from pesticides, to heavy metals and toxins can be identified using the technology, even if they are only present in minute quantities. Here Jenny Nelson tells us how advances in mass spectrometry have improved analysis potential and the important role it has played and will continue to play in ensuring the safety of the beverage industry.

In a move aimed to make the origins of food more transparent for consumers, the USDA have launched new rulings regarding the labeling requirements for bioengineered ingredients – but what does this mean for producers, retailers and consumers?

‘Chemicals’ in foods have become a major cause for concern amongst consumers over the last few decades. But are ‘natural’ ingredients really any better?

Wine forgery, including adulteration, counterfeiting (e.g. mislabeling/misrepresentation) and intellectual property infringement, takes place on a global scale, but is on the rise in central Europe. To help in the fight against fraud, the industry are turning to NMR fingerprinting to stamp out the problem.

The world population increases and so does the need for food. In order to breed more livestock, naturally, more animal feed is necessary but production of protein rich feed, such as soy and fishmeal are damaging the environment. Several alternatives have been proposed but one in particular seems very promising: insects!