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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Research
Microscopy structures reveal mechanism behind bitter taste
Cryo-EM images provide a detailed picture of bitter taste receptors
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Webinar
The pivotal role of chemistry in India’s sustainable development
Join us on 5 June to learn how chemistry is playing an important role in shaping the future of sustainable development in India
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Research
Brewing better Belgian beer with artificial intelligence
Machine learning tool can predict a beer’s taste and quality and which flavour compounds could improve it
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Research
Concerns raised over health effects of chemicals leaching from food packaging
Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control
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News
European Commission to consult on bisphenol A ban in food packaging
The action comes after the EU’s food safety body identified BPA as a human health concern last year
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Research
Protecting wine from wildfire smoke taint with a nanotech coating
US researchers, prompted by vineyard losses from 2020 wildfires on the west coast, have developed protective cellulose nanofibre coatings for grapes
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Webinar
Culinary chemistry: Exploring the science of baking with Josh Smalley
Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist
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Opinion
Investigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew
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Opinion
Tom Bullock’s eggnog
Raychelle Burks demonstrates how to make a classic festive cocktail – and dives into the intriguing history of a famous mixologist
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Research
Blessèd are the cheesemakers for their bacterial community shall show its worth
Community matters among bacteria when it comes to producing full-flavoured cheddars
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Feature
An 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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Webinar
Steeped: The chemistry of tea – with author Michelle Francl
Learn more about the chemistry involved in brewing the perfect cup of tea
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Research
Machine learning tool fed red wines’ chemical profiles can deduce where they’re from
Statistical tool matches wines to their estates with 100% accuracy
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Feature
Is modern food lower in nutrients?
Studies suggest that our fruit and vegetables are losing nutrients. Bárbara Pinho examines the evidence and looks at the implications of a ‘nutrient collapse’
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Opinion
Will new lab-developed ingredients pass the taste test?
An insight into the future of traditional meals
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News
Italy bans cultivated meat products
New law prohibits the production or sale of cultivated meat in Italy, with fines of up to €60,000
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News
Fisheries agency concludes it’s ‘very unlikely’ pyridine behind UK crustacean deaths after new tests
Cause of mass die-offs in late 2021 and early 2022 still a mystery
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News
Testing extends range of US chocolate foods containing lead and cadmium
Consumer Reports calls on brands to do more to lower levels of metals in their products
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News
New protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups