Food
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ResearchMicrobes and renewable energy turn carbon dioxide into edible protein
Sustainable method for producing proteins for human consumption made possible by clever two-stage bioprocess
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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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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ResearchCatalyst metal recovery adds greener notes to whisky production
Bacteria harnessed to make magnetite nanoparticles that can trap copper for click reactions
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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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Research2D synthetic clay sheets could create easy to recycle crisp packets
Alternative to metal-coated plastics possible thanks to new environmentally-friendly synthesis
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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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ResearchRainproof pesticide uses sticky peptides to defend against Asian soybean rust
Devastating fungal disease tackled with antimicrobial and anchor peptide combo
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ResearchSwitching to sulfur stops deadly bacteria growth
Modified sugar prevents growth of Clostridium difficile while retaining useful properties