Collections
Food science and cookery
In this collection we explore the chemistry of cooking, food production, processing and storage including food analysis, safety and quality assurance, packaging and preservation, additives and flavour, agriculture and biotechnology and bio-based foods and meat alternatives.
Opinion
I can’t believe it’s not…
The analytical techniques revealing the true identity of what you spread on your bread
Webinar
Rising to the occasion: the chemistry of Easter breads
Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes
Webinar
Culinary chemistry: Exploring the science of baking with Josh Smalley
Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist
Opinion
Investigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew
Review
The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
Research
Thriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
How deadly pesticides ended up in the food of South Africa’s poorest citizens
Aldicarb and terbufos – pesticides tightly controlled or banned elsewhere – are killing people in the nation’s townships
Making genetically engineered food palatable
The next generation of genetically altered food is forging ahead, aiming to be attractive to consumers rather than producers. Katrina Megget finds out whether Crispr means crisper salads
Why are public health experts calling for new warnings on sugar-free slushies?
Reports of children falling ill have led to calls for public health advice to be updated
Red 3 dye banned in US food and drugs
Additive was already banned in US cosmetics and around the world
European Commission bans bisphenol A in food packaging
There will be an 18-month phase out period to allow industry time to adapt
Concerns raised over health effects of chemicals leaching from food packaging
Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control
Citizen science project investigates what happens to biodegradable plastics in compost heaps
Testing the biodegradability of plastic through citizen science
Are everyday chemicals contributing to global obesity?
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
Former Coca-Cola chemist imprisoned for trade secret theft
14-year sentence for Xiaorong You, who stole secrets related to BPA-free can linings from major chemical and coating firms
Coca-Cola chemist convicted of trade secret theft
Xiaorong You stole files detailing BPA-free can coatings from seven major chemicals firms
Why does asparagus make my urine smell?
The chemistry of the organosulfur compounds that result in a fragrant toilet
I can’t believe it’s not…
The analytical techniques revealing the true identity of what you spread on your bread
Miso 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
Why are public health experts calling for new warnings on sugar-free slushies?
Reports of children falling ill have led to calls for public health advice to be updated
Rising to the occasion: the chemistry of Easter breads
Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes
Miso 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
A mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
Mechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
Workers 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
An 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
Sponsored
How the chemical industry supports sustainable farming
Daniel Vennard, chief sustainability officer at the Syngenta Group, shares his perspective on why farming is an important part of the sustainability conversation
PestiMix: tackling the pesticide problem
Screening pesticide compounds just got smarter and faster
Perfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
Immunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
The question of EU novel food status
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
Plant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
NewsWhy does asparagus make my urine smell?
The chemistry of the organosulfur compounds that result in a fragrant toilet
NewsHow deadly pesticides ended up in the food of South Africa’s poorest citizens
Aldicarb and terbufos – pesticides tightly controlled or banned elsewhere – are killing people in the nation’s townships
FeatureMaking genetically engineered food palatable
The next generation of genetically altered food is forging ahead, aiming to be attractive to consumers rather than producers. Katrina Megget finds out whether Crispr means crisper salads
OpinionI can’t believe it’s not…
The analytical techniques revealing the true identity of what you spread on your bread
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
OpinionHow a herbicide illustrates the many ways chemicals are put to the test
The glyphosate debate highlights the complexity of chemicals regulation
OpinionGetting into the weeds of the glyphosate debate
Assessments of the risk posed by the controversial herbicide depend on how the evidence is weighed
NewsWhy are public health experts calling for new warnings on sugar-free slushies?
Reports of children falling ill have led to calls for public health advice to be updated
BusinessRed 3 dye banned in US food and drugs
Additive was already banned in US cosmetics and around the world
NewsNobel laureates and preeminent scientists call for ‘moonshot’ food effort
More than three dozen chemistry laureates join broad coalition to advocate for high risk, high reward research to keep the planet fed
WebinarRising to the occasion: the chemistry of Easter breads
Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes
ResearchShape-shifting carbon ring helps researchers test alternative weed management tactic
Pausing plant growth, rather than completely inhibiting it, might make weeds less inclined to develop resistance
ResearchAI can tell Scottish and American whiskies apart
Machine-learning method identifies prominent aromas
NewsEuropean Commission bans bisphenol A in food packaging
There will be an 18-month phase out period to allow industry time to adapt
FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
BusinessUS aims to reinstate chlorpyrifos insecticide ban
2021 ban on remaining food uses was overturned on appeal in 2023
ResearchAir-frying prevails in tests on indoor pollutant production
Environmental scientists find that pan-frying leads to peak VOC concentrations of 260ppb, versus 20ppb for air-frying
ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
OpinionTransforming food waste management in India
Challenges, innovations and the path to reducing waste