The science of food
The latest chemistry news and research on food, including food safety, food processing, nutrition and agrochemicals, 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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NewsCan a bowl of tomato soup a day keep the winter blues away?
Human trial to test whether gene-edited tomatoes can boost participants’ vitamin D levels
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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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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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OpinionLosing sleep over pesticide exposure
Managing exposure risks poses questions about the extent of producers’ and regulators’ responsibilities for safety
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News‘I barely sleep for four hours’: Are pesticides robbing farmers worldwide of sleep?
Studies point to an emerging link between a range of pesticides and insomnia
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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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NewsGene-edited crops set to arrive in England, but EU remains divided on them
Crops poised to be grown in England but renegotiation of trade agreement with EU could complicate matters
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BusinessRNA as a replacement for chemical pesticides
Argentinian start-up Apolo Biotech is teaching plants to fight infections
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NewsChinese researchers charged with smuggling plant pathogen into the US
Fungus described by government as ‘agroterrorism weapon’ was allegedly brought into the US for study at a University of Michigan lab
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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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NewsWhy does asparagus make my urine smell?
The chemistry of the organosulfur compounds that result in a fragrant toilet
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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
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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
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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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OpinionHow a herbicide illustrates the many ways chemicals are put to the test
The glyphosate debate highlights the complexity of chemicals regulation