Pomelo peel in active packaging film: a strawberry test with firm limits
A new laboratory study combines chitosan, cellulose, pomelo peel oil and cinnamaldehyde. The film slowed spoilage in a warm test but is not market packaging.
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Food news & kitchen knowledge
Kochzauber Magazine – Page 5
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Plant-based cheese: soy–alginate matrix protects cultures in the lab
A new study combines soy protein and alginate into tunable microstructures. They may link texture with bacterial protection — but they are not a finished cheese.
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Farm prices diverge: potatoes cost more, apples less
New Destatis data reveal sharp contrasts in agricultural producer prices. Here is what may reach shops — and what households should check before changing plans.
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Blueberry baby purée: pressure and heat produce no simple winner
A new study compares high-pressure processing with thermal pasteurisation in blueberry baby purée. Results for polyphenols and intestinal models are mixed.
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Budget-friendly October vegetables: what new wholesale data show
New UK wholesale data put swede, carrots, onions and cabbage among the lower-priced entries. Here is how to turn that signal into a useful seasonal shopping check.
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Fermented cowpeas: a new glucan shows laboratory potential only
A new study isolates a glucan from cowpeas fermented with Bacillus subtilis natto. Interesting measurements still do not amount to evidence of health benefits.
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Sacha inchi oil in the lab: high ALA, but no proof of health effects
A new analysis finds 49.61% alpha-linolenic acid in cold-pressed sacha inchi oil. What that means for labels, kitchen use and health claims.
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Pequi kernel protein from a by-product: cold plasma improves lab functions
A new study upgrades defatted pequi kernels as a plant protein source. Brief cold-plasma treatment improved solubility and emulsification, but this is not yet a food product.
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PFHxA in food-contact paper: the EU limits now in force
Additional EU limits for PFHxA in food-contact paper and board apply from 10 October. What this REACH stage covers and why “PFAS-free” needs context.
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Mung bean starch broke down more slowly: why this is not yet a kitchen trick
A new laboratory study combines thermosonication with calcium chloride and changes mung bean cell walls and starch. Estimated glycaemic index fell, but human studies and finished foods are absent.
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Sesame traces on work surfaces: mini cartridge passes an initial laboratory test
A new mini cartridge extracts DNA for qPCR detection of sesame in seeds, bakery mixes and on stainless steel. What the prototype does – and why 2.5 micrograms per square centimetre is not a limit.
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EU raw milk price turns higher in August: what households can infer
The EU farm-gate raw milk price rose 2.3 percent in August but remained 19.7 percent below a year earlier. Here is why that is not a supermarket forecast and which shopping routine helps now.
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