Microplastics in Food: What a New Review Really Shows
A new systematic review traces microplastics and nanoplastics from production to people. It finds widespread evidence of particles, but no robust answer yet on the health risk.
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Food news & kitchen knowledge
Kochzauber Magazine – Page 13
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Floods and Wildfires Together: Risks to Staple Foods
A new global analysis links overlapping flood and wildfire risks with lower production of rice, maize, wheat and soy. We explain what the modelled figures mean and what they do not predict.
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Cauliflower Cheaper, Tomatoes Dearer: What the BLE Report Shows
The latest official wholesale report shows a sharp drop in German cauliflower quotations and higher tomato prices. Here is how households can use the figures for flexible September shopping.
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Food 2040: What the EU's New Food Plan Proposes
The European Commission is reorganising research on food and food systems. Six areas are intended to guide projects through 2040, but the strategy does not create immediate new rules.
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Tomatoes in the Heat: What a New Microbiome Study Shows
A deliberately assembled community of root bacteria strengthened tomato plants in initial experiments. We explain what is new and which conclusions home gardeners should not draw yet.
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Keeping Plums Fresh: What a New Cold-Storage Study Shows
A new study kept plum-apricot hybrids firm and aromatic for longer by storing them just above their freezing point. We explain the findings and why −1 °C is not a setting for a home refrigerator.
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BPA in Cans: What the New BfR Review Means
Germany’s BfR has extensively updated its information on bisphenol A. We explain what the EU ban, current transition periods and labels such as “BPA-free” actually mean when shopping.
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Canteen Study: Why the Origin of Food Matters
A University of Hohenheim case study using a canteen menu shows that a food’s biodiversity footprint depends not only on the product, but also on where and under which environmental conditions it was produced.
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New Technique Gives Pulses a Fibrous Bite
An ETH Zurich team uses water, heat and directional freezing to turn whole lentils, beans and peas into fibrous gels. Here is what the method can do and which questions remain open.
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What Is Hojicha? Flavour, Caffeine and Preparation
Hojicha is roasted Japanese green tea with warm, nutty aromas. Discover how it differs from matcha and genmaicha, how much caffeine it contains and how to brew it.
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2026 Potato Harvest: Are Potatoes Becoming More Expensive?
Reduced acreage, heat and weak yields in some regions are limiting supply. There are signs of higher potato prices, but the retail price depends on more than harvest volume alone.
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First World Packaging Day: Five Checks for Food Packaging
The first World Packaging Day took place on 6 September. Five practical checks help put food protection, PFAS limits, reusable systems and recycling into perspective.
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