Nutrition
The latest chemistry news and research on nutrition, including carbohydrates, proteins and vitamins and minerals, from the Royal Society of Chemistry's magazine, Chemistry World
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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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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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NewsNobel laureates and preeminent scientists call for ‘moonshot’ food effort
More than three dozen chemistry laureates join broad coalition to advocate for high risk, high reward research to keep the planet fed
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ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
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ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
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NewsExplainer: Why athletes are taking sodium bicarbonate supplements
Why runners are taking pills containing a common kitchen ingredient
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NewsPeriodic table of food initiative to uncover exactly what’s in our food
Project will create database of food compounds to standardise understanding of biomolecular composition of foods
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ResearchBlessèd 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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FeatureAn 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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FeatureIs 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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NewsArtificial sweeteners face more bad press – but is it unfair?
A raft of recent studies and World Health Organization advice leave sweeteners on the ropes, but health experts warn they shouldn’t be considered in isolation
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ResearchDigestion of artificial sweetener sucralose appears to create metabolite that damages DNA
A compound formed when Splenda is consumed – and is even found in off-the-shelf sucralose – is suspected to be genotoxic
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NewsItalian government considers banning lab-grown meat
Proposed law would prohibit the production or sale of cultivated meat in Italy, and other synthetic foods grown from cells
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ResearchSweetener erythritol linked to heart problems
Comprehensive study discovers high dietary intake of erythritol correlates with increased risk of heart attack similar to having diabetes
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FeatureOmega-3s and brain health
Modern diets can leave us short on essential fatty acids. Barbara Pinho looks into how this is affecting our health and our brains in particular
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FeatureAre everyday chemicals contributing to global obesity?
Research in animal models suggests the simple ‘energy in, energy out’ model doesn’t tell the whole story. Anthony King talks to researchers worried about obesogens
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FeatureThe brain chemicals that control what we enjoy
Researchers are trying to understand how orexins influence our appetites, and whether we can use them to treat addiction and obesity, explains Andy Extance