Categories
Chemical Concerns Chemistry in the News Food Chemistry

Chemical Concerns – Does Acrylamide in Toast & Roast Potatoes Cause Cancer?

Acrylamide has been in the news this week, with the UK’s Food Standards Agency (FSA) warning that eating overcooked potatoes, crisps, or burnt toast could increase your risk of developing cancer. Does this mean you should be consigning your toaster to the trash and avoiding roast potatoes with your roast dinner? This graphic assesses the […]

Categories
Food Chemistry

The Chemistry of Turmeric – Fluorescence, Indicator, and Health Effects

If you’ve ever made a curry, you’ve likely used turmeric – you may even have some in your kitchen right now. It’s probably not the first thing that comes to mind when you think about doing chemistry, but there are actually some pretty neat chemistry tricks you can do with it! In this post, we take a […]

Categories
Food Chemistry

The Chemistry of Cherries

It’s cherry season in the UK, and the cherry trees are currently heaving under the weight of both sweet and sour cherries. Here we take a look at the chemical differences between the two, and why cherry stones are poisonous.

Categories
Food Chemistry

The Chemistry of Bell Peppers – Colour and Aroma

Bell peppers come in a range of hues, from fresh greens to vibrant reds. Chemical pigments are behind these, but what changes to cause peppers to travel through this spectrum of colours? Here we take a look at the compounds behind the colours (as well as some pepper aroma chemistry) – and find that peppers […]

Categories
Food Chemistry

Canada Day – The Chemistry of Maple Syrup

Happy Canada Day to all of our Canadian readers! To celebrate, here’s a brief look at some of the different chemicals in maple syrup.

Categories
C&EN Food Chemistry

The Chemistry of Barbecue – in C&EN

It’s reaching that point in the year where warm weekends mean it’s time for barbecues out in the sun. Here’s a topical graphic, featured last year in C&EN, looking at the chemistry behind barbecuing food, and the compounds behind the smoky taste and flavour. Click here to see the full graphic!