Food news & kitchen knowledge
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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A new review maps safety gaps in clean-label foods, alternative proteins, side-stream ingredients and sustainable packaging. Five readiness areas are meant to prevent premature scale-up.
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A new laboratory study tests three lactic acid bacteria for a hemp seed product and uses the selected version in a cultured dairy drink. Sensory quality and stability limit the amount.
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A new life-cycle assessment compares PLA with 10% and 20% brewer’s spent grain against neat PLA, PET and polypropylene. Lower fossil demand comes with higher impacts elsewhere.
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A new global model estimates larger wheat losses from drought, heatwaves and compound extremes than many previous models. It explains risk but does not forecast the price of bread.
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A new laboratory study examines five photoinitiators from UV-curable inks and their migration into milk powder. Volatility, temperature and humidity matter more than a single blanket value.
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A new study presents AlterProtX, an AI system that compares whole proteomes to identify functionally promising protein sources earlier. Here is what it means for food – and what remains unknown.
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Swedish investigators link 16 illnesses to Italian rocket. A retained package enabled traceback, but the suspected batch was no longer available for testing.
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The new EU dashboard reports EUR 247.53 per 100 kg of eggs. Here is why that is not a shop price, how the figure moved and what really helps a food budget.
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A new JRC analysis compares 180 000 packaged foods from 21 countries. It finds wide differences within product groups and shows how to make useful label comparisons.
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FDA has published its 2025 overview: 69 incidents were evaluated, 26 responses began and 11 consumer advisories were issued. Here is what those figures do—and do not—mean.
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Tetra Pak is testing an ice-cream wrapper with up to 85% paper in Europe. That does not mean plastic-free, nor is it automatically proof of recyclability.
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A new modelling study sees wider opportunities for sorghum in Europe under climate change. Its findings mainly concern animal feed—not immediate supermarket prices.
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