How silica gel took over the world

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Saccharin was widely used in WWI when sugar was rationed

The substance was discovered by chemists in 1878, but its use became more common during World War I and also afterward as a result of sugar rationing. It had become a typical household item in the US and Europe by 1917. During World War II, the artificial sweetener again saw significant popularity.

The food processing techniques developed for World War II, later repurposed for consumers

Research projects funded or sponsored by the military led to the development of active dry yeast to make bread easier to bake and an improved version of dehydrated cheese, which would be used in powdered cheese snacks. Freeze-drying, which had been used to ease the transport of blood plasma to battlefields, where it would be reconstituted with water, was later used on fruit for cereals.

The first practical silicon solar cell was developed at Bell Labs

In 1953, scientists at Bell Labs attempted to develop a power source for phone systems in remote locations, as the dry battery cells lacked the necessary longevity. They experimented with solar power, but the selenium solar cells of the time were too inefficient, eventually leading to the usage of silicon.

The five most common chemicals found in modern food

Most modern processed foods rely on a number of preservatives to stay fresh from production to our plates. The most common include citric acid (preservative and flavor), sodium benzoate (preservative), xanthan gum (thickening and stabilizing), carrageenan (thickening), and red dyes 3 and 4 (for color).

Read a history of how oral rehydration solution was created

Experiments dating back to the 1940s eventually led to the creation and standardization of a mixture of sugar, salt, and clean water that is now widely used globally.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

Where does your glass come from?

Glass is created from silica sand, soda ash, and limestone. The more transparent you want your glass to be, the higher the purity you need from your silica—a rarity. Colorless, low-iron glass featured in skyscraper windows and Apple's cube-shaped showrooms has increased demand for such pure silica.

Iceberg lettuce was the salad staple people ate for most of the 20th century, popular due to its durability, long shelf life, and mild flavor.

The colorful history of the world's first gummy bears

Hans Riegel Sr. founded Haribo in 1920, creating the world's first gummy bears in 1922. Initially working from his kitchen in Bonn, Germany, Riegel developed the Dancing Bear, which was larger and slimmer than modern gummy bears, inspired by dancing bears at European festivals. Haribo has continuously evolved, creating unique gummy products for different countries and addressing ethical concerns. Learn the history here.

Silicon must be 99.9999999% pure to be used in creating microchips

After the mined quartz is processed in an electric-arc furnace to remove oxygen from the silica, it undergoes the Siemens process, where it is bathed in hydrochloric acid. The liquid produced in the reaction undergoes multiple distillations to produce ultra-pure silicon in the end.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

Why pickles became a thing

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

World War II helped convince food companies to produce more processed foods

Processed foods had existed since the 19th century, but they began infiltrating the mainstream during World War II, with foods designed to last on the battlefield for days. After the war, food companies saw great potential in the relatively cheap foods aimed at busy households. (Some readers may experience a paywall.)

Bottled water started as a 19th-century wellness trend

Selling drinking water in America began at resorts in New York and West Virginia, where tourists were encouraged to take the regenerative mineral water back to their homes.

Diatomite, a sedimentary rock used as a filtration material in beer, wine, swimming pool water, motor oil, and pharmaceuticals, is formed from the fossilized shells of diatoms, a type of algae.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

The unexpected origin story of the snow globe

In 1900, a Vienna tradesman named Erwin Perzy I was attempting to invent an inexpensive way to improve light amplification in hospital operating rooms. After experimenting with a glass globe filled with water, the idea for the snow globe struck. Industrious as well as inventive, Perzy eventually turned his idea into a successful business. Read the full article to learn how the invention grew to become recognized globally.

Processed foods were marketed to busy wives in the 1950s

In the 1950s, they were marketed as time-saving conveniences for young families, especially those living in the rapidly expanding suburbs, who could easily find them in local supermarkets, making them a seemingly sensible alternative to fresh foods.

Multiple sugar substitutes were accidental discoveries when lab workers didn't wash their hands.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Why did the US make it illegal to sell sliced bread during WWII?

Pre-sliced bread has only been with us for almost 100 years, but during the course of World War II it was briefly banned to save on supplies like wax paper and stainless steel for the war effort. This Atlas Obscura article explores this amusing (though not at the time) bit of food during wartime history.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Cyanoacrylate, or superglue, was discovered by accident during World War II when researchers tried to create a clear plastic for precision gunsights.

Solar panel manufacturing begins with silicon extracted from sand

The silicon is purified and shaped into wafers less than 0.2 millimeters thick, coated and connected through a criss-cross pattern of narrow and wider metal, followed by multiple rounds of lamination before bonding to a weatherproof panel.

In June 2026, EU food safety regulators approved sales of a GLP-1-inducing food additive, a change that may lead to 'supercharged' cereals and breads in Europe within a year. (free w/email)

MSG was first isolated from seaweed in Japan in 1908

The compound monosodium glutamate has been identified in dairy, meats and vegetables, and provides an "umami"—Japanese for "tasty"—flavor to food. Studies in the late 1960s characterized MSG as harmful, but only when testing doses hundreds of times greater than what would be consumed in a typical diet.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

The pharmaceutical industry evolved, in part, from the discovery of synthetic dyes

In 1856, a chemist accidentally discovered mauveine, the world's first synthetic dye, while trying to make quinine to treat malaria. The synthetic dyes that followed helped reveal germs under microscopes, paving the way for modern imaging techniques and breakthrough treatments, such as antibiotics.

How disgorgement works while making sparkling wine

After riddling, winemakers still need to dispose of collected sediment in wines. While this was once done by hand, the modern method of freezing the bottle's neck and removing the now-solid sediment is ubiquitous. In this short video, an enologist (wine expert) from California’s Halter Ranch vineyards explains each step of the mechanical disgorgement process, complete with footage from their production line.

Candymaker Haribo focuses on gummies to simplify production

Focusing on a specific kind of candy gives the company expertise on texture, ingredients, factory processes, and more. The company's decentralized production allows for regional specification.

Rising fracking rates have increased prices of some food products

Every fracking well uses approximately 20,000 pounds of guar gum, a thickening and stabilizing agent commonly used in ice cream, salad dressing, and baked goods. The polysaccharide is also a key component in some cosmetics and explosives.

How nylon was created

Nylon, one of the most ubiquitous materials in the world, was invented in 1935. Chemist Wallace Carothers was hired by American conglomerate DuPont to perform research. After seven years of work he produced nylon, the first wholly synthetic fabric. Carothers’ life ended tragically, but his contributions revolutionized everything from military equipment to women’s fashion.

Saccharin was banned in Canada in the 1970s, but regulators may allow its use once again

The product, commonly known as Sweet'N Low, was banned in Canada in the late 1970s due to research indicating that the sweetener could cause cancer in lab rats. Subsequent studies have found that the rodent findings didn't hold true for humans, and so Canadian regulators state that they are considering updating their stance to allow the product to be added to certain foods (the product is currently allowed in the US).

Geode formation begins with trapped gas bubbles in igneous or sedimentary rock

Over thousands or millions of years, water seeps into the cavity created by the bubble and deposits minerals, which slowly build and crystallize into quartz, agate, amethyst or other crystals.

Conveyor belt sushi was invented in 1958

Yoshiakai Shiraishi had trouble staffing his sushi restaurant with waiters. When he saw a conveyor belt moving beer bottles at a brewery, he realized the technology could solve his problem. He unveiled his innovation at his Osaka restaurant in 1958, introducing a style, kaitenzushi, that would be replicated by others—and contribute to sushi’s growing popularity.

The ancient Romans invented the first known artificial sweetener—it involved lead.

Japanese scientists have developed an eco-friendly plastic that naturally dissolves in hours, leaving behind molecules containing phosphorus and nitrogen, which fertilize soil.

At Disney World, glass bottles and jars are pulverized into the smooth gravel and sand used in greenhouses that grow the flowers for the parks and resorts.

View a gallery of diatoms—algae surrounded by glass-like shells—captured via microscope.

The applications and industrial uses of graphene, the single-atom-thick material

Shortly after its discovery in 2004, the strength, flexibility, optical properties, and conductivity of this thin layer of carbon atoms earned it the designation of a "wonder material," but breakthroughs in its use have taken decades of research. As of 2026, graphene-enhanced electronic sensors, optical microchips, concrete, and supercapacitors are available, though scale production challenges remain.

Kulfi, an ice cream predecessor that's still popular in South Asia, dates back to the 16th century.

Used since the 1940s, 'forever chemicals' include thousands of different types of substances routinely integrated into industry and consumer products, yet research suggests they can accumulate in the body over time.

See how much daily sugar substitute intake the FDA considers to be safe

The agency states in this PDF graphic that a person weighing about 132 pounds would have to consume roughly a couple dozen sweetener packets daily—or more—to reach unsafe levels of consumption. The accumulated consumption would be across all sources, including diet beverages, sugar-free candies, and actual packets added to coffee.

Cooling silica nanoparticles lets physicists push the boundary of how large an object can still behave quantum mechanically.

How are scientists turning deserts into farmland?

This article explores how engineers are using a liquid nanoclay solution to transform barren deserts into productive fruit farms, drawing inspiration from how clay particles carried by floodwaters in the Nile Delta used to improve the fertility of...

Oral rehydration solution was developed in the 1960s in response to cholera deaths.

Supplement sales soared during the pandemic, alongside growing distrust of the health establishment, amplifying a trend that endures—even when some of the products don't even work.