Food analysis
The latest chemistry news and research on food analysis, including nutrional analysis, composition analysis and contamination, from the Royal Society of Chemistry's magazine, Chemistry World
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FeatureThe sticky problem of detecting fake honey
Nobody knows how much of the honey we buy is pure or adulterated, as detecting fraud remains surprisingly difficult. Nina Notman examines why finding fake honey is so analytically challenging — and what researchers are doing about it.
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Research‘Living biosensor’ lights up to detect wine spoilage in real time
Genetically modified bacteria glow in high levels of acetic acid, a common signal that wine has gone bad
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WebinarFrom bean to brew: the chemistry behind the perfect cup of coffee
Discover the chemistry behind the aromas and flavours of one of the world’s favourite beverages
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ResearchCivet coffee kopi luwak’s reputedly superior flavour may have chemical basis
Coffee beans that have passed through the gut of Asian palm civet have more compounds associated with intense tastes
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WebinarFood and us: the incredible story of how food shapes humanity
Learn about the intricate interplay between our genetic and physical makeup and the food we eat
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NewsHow the extraordinary science of everyday items is bringing chemistry to the public
Three analytical chemists explain how turning powerful techniques towards ordinary objects inspires public engagement with science
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ResearchAI model links consumer ratings to white wines’ chemical profiles
Machine learning offers insight into how chemical markers influence perceptions of wine quality
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NewsWhy does asparagus make my urine smell?
The chemistry of the organosulfur compounds that result in a fragrant toilet
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OpinionI can’t believe it’s not…
The analytical techniques revealing the true identity of what you spread on your bread
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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
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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
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WebinarRising to the occasion: the chemistry of Easter breads
Join GBBO finalist Josh Smalley to learn the scientific secrets of Easter bakes
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ResearchAI can tell Scottish and American whiskies apart
Machine-learning method identifies prominent aromas
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FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
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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
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ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
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OpinionWhy we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
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WebinarThe science of CBD: exploring safe limits
Explore the science behind the new guidelines on safe consumption of (cannabidiol) CBD