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
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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
Join us on 9 December to learn about the intricate interplay between our genetic and physical makeup and the food we eat
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NewsTeflon diet earns trio the 2025 Ig Nobel chemistry prize
The prizes that first make you laugh, then make you think reward more irreverent scientific ideas.
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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
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BusinessUS approves natural food dyes while pushing to phase out synthetic colours
Government sets voluntary goal of removing artificial colours by 2027
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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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FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
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ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
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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
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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
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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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ArticlePlant-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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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