All Food processing articles
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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
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ResearchControlling chemistry of chocolate making could speed up process without compromising taste
Non-microbial way to make chocolate that might supplant fermentation
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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
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SponsoredPlant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
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SponsoredWelcome to the food science collection
In this special collection of articles we delve into the trends, regulations – and science – that lead to the foods and beverages on our shop shelves and dining tables
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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
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FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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BusinessMicropore Technologies’ model membranes make exact emulsions
Solving scalability issues to control particle size without high-shear mixing
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ResearchFreezer magnets improve avocado puree properties
Avocado anxiety could be over as magnetic field helps puree stay fresh
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NewsThe ‘Impossible Whopper’ has a secret ingredient: chemistry
The plant-based patty uses haem harvested from genetically engineered yeast
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year
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BusinessBuilding a biological biocide
Aqualution Systems produces stable hypochlorous acid, a natural biocide up to 300 times more effective than bleach
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ResearchCooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
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PodcastTin chlorides
The compounds that put the 'tin' in tin cans and help you to reflect on your appearance