Environment
‘Butter’ made from CO2 could pave the way for food without farming
US start-up Savor says its synthetic vegan fat, made without livestock or the crops needed for margarine, could cut carbon emissions and save rainforests
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Is ultra-processed food unhealthy? Here’s why no one can agree
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Mathematics
Physicists figured out the ideal container size for pistachio shells
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Chemistry
The science behind making perfect puff pastry
Regulars
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There’s a simple solution to our salt addiction – we must adopt it now
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How to easily satisfy your salt cravings without damaging your health
Features
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Food ‘addiction’ should be treated like drug abuse, claim doctors
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Chemistry
How science can help you whip up perfect egg whites for your bakes
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Chemistry
Ultrasonic coffee-maker produces the perfect cold brew in minutes
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Chemistry
Why warm drinks taste more alcoholic than cold ones
Chemists have found a link between the taste of a beverage and the shapes formed by its water and ethanol molecules, which explains why spirits like whisky taste more alcoholic at warmer temperatures
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The new drugs preventing allergic reactions to peanuts and other foods
Features
Chemistry
How science can help you bake a delicious vegan carrot cake
Regulars
Chemistry
Flavour-predicting AI can tell brewers how to make beer taste better
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Environment
Food costs more because of climate change – and it will get worse
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