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.

Baking ingredients on a table seen from above

Webinar

Culinary chemistry: Exploring the science of baking with Josh Smalley

By

Join chemist and Bake-Off finalist Josh Smalley live from his kitchen laboratory for a webinar with a culinary twist

Woman taking teabag out of cup

Opinion

Investigating the molecular basis of a nice cup of tea

By

How Michelle Francl researched how to make the perfect brew

Pumpkin pie slice

Opinion

Pumpkin spiked

By

The unpleasant surprise in very yellow pies

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

On the case of fake rum

Before getting in the festive spirit, check your festive spirits

Opinion

Poisons leave no mushroom for error

Will you enjoy a delicious treat, or endure excruciating agony?

Mouse and beer can

What’s lurking in your drink and drugs?

How to test illicit substances at festivals and identify the rodent in your beer

Product shot showing cannabis and cannabidiol products on a table with even lighting

The science of CBD: exploring safe limits

Explore the science behind the new guidelines on safe consumption of (cannabidiol) CBD – join us on 25 Sept

Whisky barrels

The 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

Vegetable oil

FDA bans use of brominated vegetable oil in food and drink

Manufacturers have one year to comply as US regulator bans additive over safety concerns

Xylitol

Xylitol 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

Takeaway plastic container

Concerns raised over health effects of chemicals leaching from food packaging

Gene assays reveal disruption to cell receptors crucial for hormonal and metabolic control

Compostable coffee lid

Citizen science project investigates what happens to biodegradable plastics in compost heaps

Testing the biodegradability of plastic through citizen science

Obesogens - cushion, frying pan, artificial sweetener and tupperware "nutritional" values

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

Coke cans

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

An image showing a coke can

Coca-Cola chemist convicted of trade secret theft

Xiaorong You stole files detailing BPA-free can coatings from seven major chemicals firms 

Product shot showing cannabis and cannabidiol products on a table with even lighting

The science of CBD: exploring safe limits

Explore the science behind the new guidelines on safe consumption of (cannabidiol) CBD – join us on 25 Sept

Cabbage, cauliflower, broccoli and Brussel sprouts

Algorithm predicts bitterness from mass spectra data alone

New tool could find use in food science and drug development 

Whisky barrels

The 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

Andres Jaramillo

Periodic 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

Belgian beer

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

Colorado sugar factory

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 

Egg substitute

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

Brocolli, carrots and mushrooms

Mutagens on the menu

Discussions about food safety need to be sensible, not sensationalist

Salmon fillets

Omega-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

Dark chocolate

Controlling chemistry of chocolate making could speed up process without compromising taste

Non-microbial way to make chocolate that might supplant fermentation