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Chemistry of Food

Getting down to the molecular level.

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The Price of Saffron
Article Inside Our Food

The Price of Saffron

Claudia Lee

As the most expensive spice in the world, saffron is an extremely lucrative product. With limited…

Titanium Dioxide in Food | Is It Safe?
Article Inside Our Food

Titanium Dioxide in Food | Is It Safe?

Kelly Oakes

You might not have heard of titanium dioxide, but you’ve probably eaten it – it’s…

Are Microwaves Safe? | Debunking Molecular Myths
Article Inside Our Food

Are Microwaves Safe? | Debunking Molecular Myths

Luke Cridland

Microwave ovens are a convenience dream, making meals in minutes and keeping washing up to a…

How Cheese is Made
Article Inside Our Food

How Cheese is Made

Melissa Vanderheyden

Cheese is one of the many products we owe to bacteria: they are responsible for the formation and…

Should We Avoid Refined-Grain Foods? | Ask The Expert
Article Earth First

Should We Avoid Refined-Grain Foods? | Ask The Expert

Silvia Lazzaris, Camilla Bendinelli

We might have heard that whole-grain foods are better for us than refined-grain foods. But does this…

How is Instant Coffee Powder Made?
Article Inside Our Food

How is Instant Coffee Powder Made?

Madhura Rao

It's cheaper, quicker, and involves far less cleaning up than regular coffee. For anyone looking to…

Caffeine: How Much is Too Much?
Article Inside Our Food

Caffeine: How Much is Too Much?

Samanta Oon

If a caffeine kick is part of your morning ritual, you’re not alone — around 80% of us…

How Does Colour Affect The Way We Eat?
Article Earth First

How Does Colour Affect The Way We Eat?

Dr Caroline Wood

It's often said that "we eat with our eyes" and science shows this is true - colour plays an…

AI and the Future of Flavour
Article The Future

AI and the Future of Flavour

Annabel Slater

Ever thought of pairing oysters and kiwi? How about caviar on your white chocolate? These pairings…

Are “Natural Foods” Better For You? | Opinion
Article Inside Our Food

Are “Natural Foods” Better For You? | Opinion

Lottie Bingham

A quick scan of the supermarket shelves will reveal a wide array of different foods labelled…

The Secrets of Wasabi
Article Inside Our Food

The Secrets of Wasabi

Annabel Slater

Wasabi is one of the world's most expensive crops. But even if you enjoy sushi, you might never have…

Fermentation of Yoghurt and the Chemistry Behind it
Article Inside Our Food

Fermentation of Yoghurt and the Chemistry Behind it

Carolina Moyano

Fermentation is a natural process that can be used in a number of ways for a wide variety of food…

Sourdough Starter: How it Works
Article Earth First

Sourdough Starter: How it Works

Sedeer el Showk

Baking sourdough bread has become an increasingly popular pastime and source of comfort for many…

Using Honey as a Medicine
Article The Future

Using Honey as a Medicine

Tim Angeloni

This liquid gold delicacy and common sugar substitute can do far more than sweeten your coffee.…

Amino Acids | The Building Blocks of Protein
Article Earth First

Amino Acids | The Building Blocks of Protein

Lynn Liu

We tend to think that protein is a simple macronutrient your body needs. However, if you have ever…

Coffee Roasting & Harvesting | Techniques for Flavour
Article Inside Our Food

Coffee Roasting & Harvesting | Techniques for Flavour

Oliver Fredriksson, Thomas Enright

Whether it's plunged, percolated, or poured over, the flavours you taste in your cup of coffee are…

Why are some egg yolks so orange?
Article Inside Our Food

Why are some egg yolks so orange?

Annabel Slater

Does egg yolk colour matter? And why are yolks from different countries different colours?

Dehydrating Food | How It Works
Article Inside Our Food

Dehydrating Food | How It Works

Keeren Flora

Dehydration is one of the world’s oldest methods of food preservation, with the principles of…

How is Soy Sauce Made?
Article Inside Our Food

How is Soy Sauce Made?

Samanta Oon

At the heart of many an Asian dish is the deeply flavoured, ebony brown liquid called soy sauce. If…

Why is Himalayan Salt so Pink?
Article Inside Our Food

Why is Himalayan Salt so Pink?

Lottie Bingham

Often gifted as a housewarming present, found on the tables of up-market restaurants, and in the…

The Science Behind Salt
Article Inside Our Food

The Science Behind Salt

Lottie Bingham

Today we sprinkle salt on popcorn, stir it into sauce, or grind it onto a plate of pasta, but this…

Perfectly Ripe Fruits | How Do They Do It?
Article The Future

Perfectly Ripe Fruits | How Do They Do It?

Kelly Oakes

There's nothing like biting into perfectly ripe fruits, like a peach or a juicy apple. But how do…

Food on Ships | Secrets to Preserving Food
Article The Future

Food on Ships | Secrets to Preserving Food

Annabel Slater

Food preservation is a battle against bacteria, a fight against fungi. On ship journeys, how have…

Kimchi & Kombucha | How It’s Made
Article Earth First

Kimchi & Kombucha | How It’s Made

Kelly Oakes

Fermented foods like kombucha and kimchi are becoming more and more popular – but what does…

 How Cooking Affects the Nutrients in Your Food
Article Inside Our Food

How Cooking Affects the Nutrients in Your Food

Kelly Oakes

It’s easy to see how roasting a potato, frying an egg, or microwaving some broccoli changes…

Coffee Brewing | The Science Behind the Make & Taste
Article Inside Our Food

Coffee Brewing | The Science Behind the Make & Taste

Aran Shaunak

There are hundreds of ways of making a coffee, and everyone thinks theirs is the best. But what's…

Sourdough | History Rises Again
Article Inside Our Food

Sourdough | History Rises Again

Annabel Slater

Today sourdough is considered an artisanal bread, but 160 years ago nearly all bread was sourdough.…

How to Get the Most Goodness From Your Garlic
Article Inside Our Food

How to Get the Most Goodness From Your Garlic

Lottie Bingham

Garlic has been used as medicine for centuries, and the latest research reveals that it is for good…

When Honey is Good & Ready
Article Inside Our Food

When Honey is Good & Ready

Marie Lödige

Most of us enjoy honey and know the basics of the production. The bees produce the honey in their…

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