Food chemists focus on the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for consumers. Few people recognize the science behind the food they consume.

A quick walk down the drink aisle of any corner store reveals the incredible ingenuity of food scientists in search of sweet flavors. In some drinks, you’ll find sugar. Diet soda might have an ...

There is a broader consideration these days of what safe and authentic food actually means, according to the chief executive of Food Standards Scotland. Geoff Ogle told attendees at the Government ...

Since nutrition-facts labeling was first introduced by the Food & Drug Administration (FDA) in 1973, the back of the box has been a controversial space. Countless FDA rule changes, congressional ...

Success in the field of agriculture and food chemistry requires motivation and tenacity, along with a sense of purpose to serve society. For agricultural chemists, creativity and innovation are key, ...

Researchers found that some biodegradable tableware contained gluten and transferred the allergen into some foods and drinks ...

Does this food bar contain insect protein? Is this classic wine a fake? Has this honey been diluted with syrup? Could I be eating “meat glue”? Increasingly, the answer to such questions is yes, ...

Leftover carrots are being turned into fungal protein that makes vegan burgers and sausages taste even better.

As global populations continue to grow, so does the need for nutritious food and efficient manufacturing processes. Current ...

Author and science journalist Deborah Blum describes how an Indiana chemist kicked off the first major food regulation in the U.S. It was common in the 1800s for people to consume milk containing ...