Understanding enzymes
11 November, 2004
Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.
Heavy fines for fish substitution
06 October, 2004
Companies that deliberately or accidentally dupe seafood consumers by selling them the wrong species of fish could be hit with hefty new fines as part of a state government crackdown.
Creating realistic, healthy meat substitutes
18 September, 2004
In seeking to eat healthier food, more consumers are turning to vegetable-based meat substitutes that resemble chicken and beef. However, while many meat substitutes can be made to taste like beef or chicken, the texture is often mushy or flaky. A team of researchers at the University of Missouri-Columbia is helping create vegetable-based meat substitutes that are remarkably similar to the texture, appearance and feel of actual meat.
