Food analysis
The latest chemistry news and research on food analysis, including nutrional analysis, composition analysis and contamination, from the Royal Society of Chemistry's magazine, Chemistry World
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WebinarThe science of CBD: exploring safe limits
Explore the science behind the new guidelines on safe consumption of (cannabidiol) CBD – join us on 25 Sept
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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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News
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
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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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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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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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WebinarSteeped: 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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ResearchMachine 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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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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NewsTesting 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
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NewsNew protocol aims to improve detection of adulterated honey
Guidance for authenticity databases will aid detection of products bulked out with cheap sugar syrups
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ResearchThe key compounds responsible for sourdough’s flavour
Researchers in Germany identified 21 tastants and odorants that make sourdough bread so unique
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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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NewsIndustry awaits decision on BPA as EU health bodies disagree on safe levels
European Food Safety Authority recommends 20,000-fold reduction in BPA levels
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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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ResearchChemists put the colour-changing ‘ouzo effect’ under the microscope
Greater understanding of the anise-flavoured spirit’s cloudy mix could lead to better emulsions
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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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ResearchSimple gold salt test for whisky maturity could be round the corner
Formation of gold nanoparticles could track ageing process of whisky and signal when the spirit is ready for bottling
