Food news & kitchen knowledge
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Researchers are using AI to search for naturally occurring bacteria that might keep beef red for longer. At home, the key rule remains: colour alone proves neither freshness nor spoilage.
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A new study makes cellulose-nanofibril films more water-repellent. The method could improve food packaging, but it is not yet a ready-made replacement for plastic composites.
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The European butter price was about one-third lower year on year in mid-September, yet it rose within a week. What the market data show—and how to respond sensibly when shopping and baking.
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A new Nature analysis links genetically modified US maize and soybean varieties with higher, more stable yields. Why this is a statistical association—not an assessment of prices or food safety.
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A new study combines an oat base, encapsulated lactic acid bacteria and plant gum from balangu seeds. The product remained stable for 21 days—but that is neither proof of a health benefit nor a market-ready dessert.
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Ahead of the autumn wild-bird migration, EFSA and the European Commission have launched new practical tools against avian flu. What backyard keepers should do—and how to handle poultry and eggs safely.
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Almost one in three people would only remove the affected part of mouldy fruit or vegetables. Why that is often insufficient and which exceptions the BfR identifies.
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A university spin-off plans to turn CO₂, renewable hydrogen and microorganisms into protein-rich yeast biomass. Promising—but not yet a finished food.
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The latest EU market report shows a short-term rise in egg prices but a decline from a year earlier. What the figure measures and how to compare eggs fairly.
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A new Nature Food analysis finds wide differences within similar product groups. Changing a small share of a portfolio could make a large difference, although the model has important limits.
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Ahead of Germany’s food-waste action week, attention is turning to planning before shopping. A simple routine makes supplies visible, leftovers safer and meals cheaper.
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Many non-stick pans do not clearly state what their coating contains. A new market check shows which claims are useful and how to use PTFE-coated pans safely.
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