Fermented cili in black-wheat bread: what the laboratory comparison found
A new baking study combines fermented cili fruit with white and black wheat. It measures more fibre and bioactive compounds but does not prove a health benefit.
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Food news & kitchen knowledge
Kochzauber Magazine – Page 4
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Pesticide residues in wheat flour: new test is targeted, not universal
A new GC-MS method aims to detect selected pesticides in wheat flour more simply. The study validates a laboratory procedure and does not show that flour is unsafe.
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Street food near schools: surroundings were a strong risk factor in new study
A Bangladesh study found E. coli and Salmonella much more often in snacks from higher-risk school areas. Its figures are local, but its hygiene questions are broadly relevant.
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Mycelium and anthocyanins: new biopolymer film signals freshness by colour
A new materials study joins collagen, fungal mycelium and plant pigments in a strong, colour-responsive film. Important tests remain before food-packaging use.
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Pea, faba bean or whey protein? Small acute trial compares the response
A randomised crossover trial found no meaningful difference in the acute growth-hormone response of healthy women. Its conclusion remains narrowly limited.
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Euro-area food prices: fresh products rise much faster
Final Eurostat data reveal a clear divide: unprocessed food became considerably more expensive in September than processed products.
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Ciguatoxins in EU fish: new report finds sharp island differences
A new EFSA-supported project report found CTX-like signals in Canary Islands samples but none in the Balearic fish tested. What travellers should know.
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Leucaena flour as protein: drying changes more than colour
A new study examines flour from the underused legume Leucaena esculenta. Sun and shade drying changed selected traits but did not resolve the safety question.
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Grind chia or eat it whole? New lab study offers kitchen clues
A new digestion study compares whole and ground chia seeds and sprouts. Grinding released substantially more fatty acids and phenolics in the laboratory model.
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Duckweed protein: higher recovery uses far more electricity
A new study compares four methods for extracting protein from duckweed. The highest laboratory recovery also required particularly high electricity use.
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Apple juice adulteration: new TD-NMR test finds three patterns
A new magnetic-resonance laboratory method distinguishes model apple juices altered with water, sugar or orange juice. At the shelf, labelling remains the practical guide.
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Plastic tea bags tested: putting particles and BPA in context
A new study compares 14 bagged teas with 14 loose teas. Plastic bags released more particles, but that alone does not provide a robust health forecast.
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