Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning.

In today’s search for renewable energy sources, researchers are turning to the hi-tech, from solar and hydrogen fuel cells, and the very low-tech.

The chemistry of love is the subject of the latest episode of the American Chemical Society’s Reactions YouTube series. Find out more below.

When crime rates drop, politicians like to give themselves pats on the back for being “tough on crime.” But a new theory explaining why violence has declined across the country since the 1990s is gaining credence, and it has nothing to do with the criminal justice system.

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid for.

As the abundance of genetically modified (GM) foods continues to grow, so does the demand for monitoring and labeling them.

A dollar bill gets around, passing from hand to hand, falling on streets and sidewalks, eventually getting so grimy that a bank machine flags it and sends it to the shredder. Rather than destroying it, scientists have developed a new way to clean paper money to prolong its life.

Through lotions, shampoos and other personal care products (PCPs), infants and toddlers are likely becoming exposed to potentially harmful substances, called parabens, at an even higher level than adult women in the U.S., researchers have reported. They published their findings on parabens, which have been linked to reproductive and other health issues, in the American Chemical Society journal Environmental Science & Technology.

Scientists are revealing the secrets that give the culinary world’s “black diamond” its unique, pungent aroma

Spraying a plant hormone on broccoli boosts its cancer-fighting potential