Engineered enzyme enables efficient production of vanillin and other value-added aldehydes from renewable lignin sources

A newly developed chocolate contains less sugar, more healthy nutrients, and fiber from cocoa, and tastes just as good

Researchers use grain to grow animal muscle and fat cells as protein source of the future

Protein gel converts alcohol into acetic acid in the gastrointestinal tract, reducing blood alcohol levels and associated health risks in mice

Highlights from Chemistry Europe, ACES, and GDCh journals

How toxic is thujone and how much of it is absorbed when drinking?

Highlights from Chemistry Europe, ACES, and GDCh journals

Egg protein substitute: Onego Bio's fermented alternative to egg white

Polymer sensors, resilient to humidity and temperature, stretch over 400% when attached to growing plants, transmitting wireless signals for remote monitoring

This growing collection explores the intersection of chemistry and cooking