Collections
Food science and cookery
In this collection we explore the chemistry of cooking, food production, processing and storage including food analysis, safety and quality assurance, packaging and preservation, additives and flavour, agriculture and biotechnology and bio-based foods and meat alternatives.
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
Opinion
Investigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew
Review
The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Exciting recipes and beautiful photographs, but at the expense for murky science
Research
Thriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
Opinion
Poisons leave no mushroom for error
Will you enjoy a delicious treat, or endure excruciating agony?
European Commission bans bisphenol A in food packaging
There will be an 18-month phase out period to allow industry time to adapt
US aims to reinstate chlorpyrifos insecticide ban
2021 ban on remaining food uses was overturned on appeal in 2023
The problem of plastic in our soils
Not just a marine issue, new research shows microplastics are also changing agricultural land. Bárbara Pinho finds out how and what we can do to prevent it affecting our food
Why we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
What’s lurking in your drink and drugs?
How to test illicit substances at festivals and identify the rodent in your beer
Concerns raised over health effects of chemicals leaching from food packaging
Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control
Citizen science project investigates what happens to biodegradable plastics in compost heaps
Testing the biodegradability of plastic through citizen science
Are 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
Former Coca-Cola chemist imprisoned for trade secret theft
14-year sentence for Xiaorong You, who stole secrets related to BPA-free can linings from major chemical and coating firms
Coca-Cola chemist convicted of trade secret theft
Xiaorong You stole files detailing BPA-free can coatings from seven major chemicals firms
AI can tell Scottish and American whiskies apart
Machine-learning method identifies prominent aromas
A mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
The champagne cases
When bottles of bubbly conceal criminal activities
Air-frying prevails in tests on indoor pollutant production
Environmental scientists find that pan-frying leads to peak VOC concentrations of 260ppb, versus 20ppb for air-frying
Tomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
A mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
Mechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
Workers killed in two US incidents, with several others hospitalised
H2S exposure at a sugar refining plant and a fire at a metal hardening plant each led to one worker death
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
Mutagens on the menu
Discussions about food safety need to be sensible, not sensationalist
Sponsored
How the chemical industry supports sustainable farming
Daniel Vennard, chief sustainability officer at the Syngenta Group, shares his perspective on why farming is an important part of the sustainability conversation
PestiMix: tackling the pesticide problem
Screening pesticide compounds just got smarter and faster
Perfect precision in food product analysis
Chemical analysis of food products and ingredients is advancing product development, deformulation, reformulation and contamination identification
Immunity trend puts vitamin fortification centre stage
Manufacturers look to meet consumer demand for immune-strengthening products in the wake of Covid-19
The question of EU novel food status
From CBD to nanoparticles, novel food regulation is a complex but necessary process for bringing new food products to market in the EU
Plant-based food revolution
Understanding the physical and microstructural properties of ingredients is vital to plant-based food and beverage product development
ResearchAI can tell Scottish and American whiskies apart
Machine-learning method identifies prominent aromas
ResearchEuropean Commission bans bisphenol A in food packaging
There will be an 18-month phase out period to allow industry time to adapt
FeatureA mouthful of mouthfeel
Andy Extance learns how the chemicals in food and drink create sensual culinary experiences
BusinessUS aims to reinstate chlorpyrifos insecticide ban
2021 ban on remaining food uses was overturned on appeal in 2023
ResearchAir-frying prevails in tests on indoor pollutant production
Environmental scientists find that pan-frying leads to peak VOC concentrations of 260ppb, versus 20ppb for air-frying
ResearchTomato sweetness boosted by gene editing to knock out two genes
Glucose and fructose levels were increased by 30%
OpinionTransforming food waste management in India
Challenges, innovations and the path to reducing waste
FeatureThe problem of plastic in our soils
Not just a marine issue, new research shows microplastics are also changing agricultural land. Bárbara Pinho finds out how and what we can do to prevent it affecting our food
ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
OpinionWhy we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
OpinionWhat’s lurking in your drink and drugs?
How to test illicit substances at festivals and identify the rodent in your beer
NewsExplainer: Why athletes are taking sodium bicarbonate supplements
Why runners are taking pills containing a common kitchen ingredient
ResearchAlgorithm predicts bitterness from mass spectra data alone
New tool could find use in food science and drug development
FeatureThe wonder of whisky
Kit Chapman takes a closer look at the chemistry of the water of life, from the slow reactions of its ageing to testing for fakes
NewsFDA bans use of brominated vegetable oil in food and drink
Manufacturers have one year to comply as US regulator bans additive over safety concerns
ResearchXylitol latest sugar alcohol to be linked to heart attacks and strokes
Questions remain on whether low-calorie sweetener also made in the body is a cause or marker of future cardiovascular problems
BusinessWorkers killed in two US incidents, with several others hospitalised
H2S exposure at a sugar refining plant and a fire at a metal hardening plant each led to one worker death
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
NewsCall 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