Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ice cream. Despite their ubiquity, little is actually known or understood about these highly complex systems.

Collaboration between the Institut Laue-Langevin (ILL) and Aarhus University has connected unique capabilities to investigate foam with critically relevant food science challenges, bringing a greener food future a step closer. The study is published in the Journal of Colloid and Interface Science.

Understanding the behavior of foam requires characterization of the structure. “That’s not easy,” explains Leonardo Chiappisi, ILL researcher and coordinator of the Partnership for Soft Condensed Matter (PSCM).