Study finds perceptions of classic cordial to be inaccurate Imagine exploring musky French wine caves in search of a legendary green fairy, all in the name of science. Such was the task of Dirk Lachenmeier, PhD, a food chemist with the Chemical and Veterinary Investigation Laboratory in Karlsruhe, Germany. He and his colleagues recently evaluated vintage stashes of absinthe, a once widely consumed aperitif associated with bohemian artists and authors in late 19th century France.

Butter-flavored ingredient may be hazardous

What do working in a microwave popcorn factory and smoking have in common? Answer: Both increase the risk of developing lung disease, a new study reports. Unusually high numbers of cases of clinical bronchiolitis obliterans have been diagnosed in popcorn factory workers in the United States. In the new study, researchers focused on a potential risk from diacetyl, the ingredient that is largely responsible for the buttery odor and flavor in microwave popcorn.

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As interest in organic and natural foods has increased, the demand for pork produced without antibiotics has grown. But a recent study has found that more of the pigs raised in such conditions carry bacteria and parasites associated with foodborne illnesses.

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