All Food articles – Page 5
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ResearchCo-crystals fish out cannabinoid from plant extract
Purifying cannabidiol from natural cannabis extract made cheap and easy thanks to amino acid partner
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Opinion
Would you buy synthetic wine?
Can we replicate the chemical profiles of famously expensive drinks? And would people drink them?
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Sponsored
Combating food fraud
Tackling the issue of food fraud in the industry requires equipping scientists with the right analytical tools and technologies
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Review
The Poison Squad
Katrina Kramer reviews a biography of Harvey Wiley, who transformed US food safety laws
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News
Adding CBD to everything from soft drinks to cakes prompt warnings
US authorities start to take action on cannabidiol additives
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Research
Genes that make lemons sour revealed
When life gives you lemons, mutate their proton pumps to make them sweeter
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News
Why cadmium is a problem for chocoholics
The EU has set new limits on the heavy metal in your food
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Podcast
Omega-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?
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Research
Cooking chemistry has a taste for making glue
Adhesive made from soy with Maillard reaction could replace formaldehyde glue in furniture
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Research
Lightning-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
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Podcast
Ellagic acid
Louise Crane introduces the antioxidant that led to exaggerated claims that 'whisky helps fight cancer'
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Podcast
Myristicin
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
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Podcast
Tin chlorides
The compounds that put the 'tin' in tin cans and help you to reflect on your appearance
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Feature
A taste of wine chemistry
Nina Notman talks to the wine detectives uncovering the flavour molecules in our favourite tipples
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Podcast
Propanethial-S-oxide: how chopping onions makes you cry
Kat Arney’s investigation of the pungent chemical in onions is enough to bring tears to your eyes
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Feature
The marvellous Maillard reaction
Andy Extance looks at the culinary reaction cascade that goes beyond Christmas and Thanksgiving dinner and has worrying links to health
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Research
Catalytic fix for nitrogen fixation
Single-atom ruthenium catalyst doubles efficiency of electrochemical reduction of nitrogen to ammonia
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Research
Used cooking oil helps weed out fertiliser pollution
Inverse vulcanisation used to turn waste canola oil into controlled-release fertiliser
