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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News
Call for EU to ban sale of pesticides already outlawed in the bloc
Coalition of citizen groups argues that measure would cost few jobs and save lives, protect the environment in low- and middle-income countries
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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