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  • EiC_July_Feature2_p018_410

    How much horse meat?

    1 July 2013

    It's a simple enough question, but the media, the public and even government officials are having trouble understanding just how much horse meat is in some processed food. Ian Farrell makes sense of the confusion

  • 0313-EiCSOUNDBITE300tb

    Detective work and food fraud

    1 May 2013

    How did horse meat remain undetected in the food chain for long enough to reach supermarket shelves? Ian Farrell investigates

  • Bananas hanging on string in a shop
    The Mole

    Trade secrets... Keeping fruit fresher for longer

    1 March 2013

    Secrets of the trade: Jonathan Hare investigates how to stop his bananas from going off

  • A healthy meal
    The Mole

    Tasty chemistry

    1 September 2012

    Josh Howgego discovers the chemistry of food with Peter Barham, the scientist–cook who trains world-class chefs

  • Sweets
    The Mole


    1 May 2012

    Prepare to be energised as Phillip Broadwith describes one of life’s energy sources and explains its connection with diabetes


    What's in your strawberries?

    1 May 2012

    Why are strawberries so irresistible? Do the strawberries you pick in the wild really taste nicer than shop-bought ones?

  • Chirality in sugars
    Exhibition chemistry

    Chirality in sugars

    1 January 2012

    A simple, effective chiral molecule experiment

  • FEATURE-cheese-300

    Really cheesy chemistry

    1 January 2011

    Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?

  • French fries

    French fries

    1 November 2010

    Simon Cotton takes a look at those compounds that find themselves in the news or relate to our everyday lives.

  • Mars bar
    The Mole


    1 July 2010

    That’s chemistry: The molecules behind Mars bars