Blue when dry, pink when damp: What the new packaging sensor can do
A porous starch sensor changes colour as crackers lose crispness in humid packaging. The idea is clear, but cobalt chloride means the prototype is not food-safe yet.
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Food news & kitchen knowledge
Kochzauber Magazine – Page 10
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Ultra-processed foods and brain ageing: What the new review really says
A current review brings together evidence on UPFs, cognition and dementia. The findings warrant research, but they do not prove a simple cause-and-effect chain.
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Cauliflower, apples and potatoes: What Germany’s weekly market report means for budget cooking
Germany’s latest wholesale report points to plentiful autumn produce and softer quotations for several vegetables. Here is how to turn the signal into a flexible meal plan.
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400,000 downloads: How to use Germany’s food warning app
Germany’s official recall app has reached a new milestone. Which push filters help, how to compare batch and date information, and what to do when a product matches an alert.
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AI identifies bitter peptides: What this means for plant protein
A new model designs and classifies bitter-tasting peptides. Sensory testing confirmed 25 of 31 predictions, but this does not automatically produce a mild-tasting food.
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Fermented okara and oyster mushrooms: A new route to plant protein
Oyster mushroom mycelium made okara richer in protein and umami compounds in a laboratory study. Why this is not yet a finished meat substitute and what makes the by-product idea interesting.
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Why rapeseed oil can taste soapy: New clues to off-flavours
An aroma study identifies aldehydes and ketones behind soapy and metallic notes during alkaline refining. What this means for everyday use of rapeseed oil.
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A climate tax on food? New study reveals the price trade-off
A new global model study examines emission-based food taxes. It shows why fruit and vegetable subsidies, purchasing power and social targeting are crucial.
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CBD in food: What the new EFSA assessments really mean
EFSA assessed three specific CBD applications differently. Why a positive safety assessment for 2 milligrams is not a general authorisation for CBD oils.
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Heatwaves before flowering hit wheat especially hard: What the field study shows
A new field study shows that for wheat, both the severity and the timing of a heatwave matter. Why the findings still do not amount to a forecast for flour prices.
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When studies disappear: New nutrition registry aims to reveal gaps
A new commentary calls for prospective registration of nutrition studies. Why unpublished null results can distort headlines—and what readers should look for.
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Cravings during pregnancy: What the new mouse study shows
Researchers studied a brain circuit involved in seeking highly palatable food in pregnant mice. What the findings may mean—and what cannot be inferred for pregnant people.
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