Food processing
The latest chemistry news and research on food processing, including fermentation, extraction and emulsification, from the Royal Society of Chemistry's magazine, Chemistry World
-
NewsHow is carbon dioxide being turned into food in the lab?
Butter made from captured CO2 is the latest food item to make headlines, highlighting growing interest in this field
-
BusinessUS approves natural food dyes while pushing to phase out synthetic colours
Government sets voluntary goal of removing artificial colours by 2027
-
ResearchMiso fermented on the International Space Station is out of this world
Space paste had a nuttier taste than its earthly counterparts thanks to speedier chemistry
-
FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
-
ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
-
BusinessWorkers killed in two US incidents, with several others hospitalised
H2S exposure at a sugar refining plant and a fire at a metal hardening plant each led to one worker death
-
FeatureAn alternative approach to baking
As more people want ingredients ‘free-from’ existing staples, Victoria Atkinson looks at the science behind substitutes for gluten, eggs and gelatine
-
-
FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
-
ResearchControlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
-
BusinessDeadly liquid nitrogen leak at US poultry plant prompts $1m in fines
Georgia chicken processing facility, its gas supplier and cleaners failed to implement safety procures that could have saved six lives
-
ArticlePlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
-
NewsLab-grown meat receives its first regulatory approval in Singapore
Regulators conclude US start-up has proven that its cultured chicken is safe and nutritious
-
FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
-
ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
-
ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
-
BusinessMicropore Technologies’ model membranes make exact emulsions
Solving scalability issues to control particle size without high-shear mixing
-
ResearchFreezer magnets improve avocado puree properties
Avocado anxiety could be over as magnetic field helps puree stay fresh
-
-
NewsThe ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast