Food
View all stories with this category.
-
NewsWhy cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
-
-
PodcastOmega-3 fatty acids
Many consume cod liver oil due to 'a vague sense we should be taking them for something' – but what to the omega-3 fatty acids actually do?
-
ResearchCooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
-
ResearchLightning-inspired method makes ammonia with no catalyst
Plasma-enabled electrolysis produces the vital gas in high purity – but also consumes much more energy than current methods
-
PodcastEllagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
-
PodcastMyristicin
The spice that gives your Christmas eggnog its distinctive taste and aroma is also a toxic narcotic that played an important role in international history
-
-
PodcastTin chlorides
The compounds that put the 'tin' in tin cans and help you to reflect on your appearance
-
FeatureA taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
