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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ResearchMechanochemistry can extract edible proteins from moor grass
Milder method to ‘recover the goodies that are within the grass’
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OpinionWhy we need public analysts
As the Association of Public Analysts winds up, Duncan Campbell reflects on the continued importance of the profession
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OpinionWhat’s lurking in your drink and drugs?
How to test illicit substances at festivals and identify the rodent in your beer
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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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ResearchAlgorithm predicts bitterness from mass spectra data alone
New tool could find use in food science and drug development
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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
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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
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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
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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
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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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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
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ResearchMicroscopy structures reveal mechanism behind bitter taste
Cryo-EM images provide a detailed picture of bitter taste receptors
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WebinarThe pivotal role of chemistry in India’s sustainable development
Learn how chemistry is playing an important role in shaping the future of sustainable development in India
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ResearchBrewing 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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ResearchConcerns 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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NewsEuropean 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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ResearchProtecting 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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WebinarCulinary 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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OpinionInvestigating the molecular basis of a nice cup of tea
How Michelle Francl researched how to make the perfect brew