ChemMatters Magazine
Latest Articles
Seed Oils: Frying Up Controversy
Seed oils have come under fire for being unhealthy. Influencers would have people believe that they cause cancer inflammation and are contaminated with toxic chemicals during processing. What does the science say?
Synthetic Food Dyes Are Getting Banned. Now What?
Food dyes are a marketing tool-highly colored food sells; Can vibrancy be retained using dyes from fruits and vegetables?
Discovery of Science Scissors Shapes Genetics
Jennifer Doudna, Nobel Laureate and Priestley Award winner, discusses the science and ethics of gene editing using CRISPR-Cas9.
Featured Articles
Spice Fakes & Frauds
Analytical food chemists use sophisticated spectroscopic techniques to detect fakes and frauds in the billion-dollar spice industry. From brick dust in chili powder to safflower in saffron, chemistry plays a key role in detecting fraud and keeping the spice industry safe.
Bringing Chemistry Into the Kitchen
Understanding the chemistry of food and food ingredients can help chefs create exotic flavors and textures. Arielle Johnson explores her pathway to becoming a food chemist.
Bugs and the Future of Meat
Feeding the growing world population comes with an environmental cost. Edible insects could be part of a sustainable and tasty future.
From Chemist to Food-Tech CEO
Aidan Mouat credits “dumb luck” for setting him on a path from chemist to CEO. Mouat has for the past six years run Hazel Technologies, which invented a small packet of chemicals to keep food fresh longer before reaching grocers.
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