Food news & kitchen knowledge
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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A randomised crossover study compared nutrient-matched ultra-processed and less processed meals. Acute metabolic responses differed, but the experiment cannot establish long-term health outcomes.
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The US FDA has reviewed Indonesia’s certification system for certain shrimp and spice exports on site. Two authorities and three laboratories largely met the requirements.
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A new study combines African eggplant with cowpea or groundnut flour. A 30% cowpea formulation produced the largest gains in protein, iron and zinc, with important limitations.
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The FAO index rose by 1.5% in September 2026. Why that is not a forecast for German supermarket prices and how households can plan sensibly now.
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A new field study identifies stable potato lines for breeding programmes. What that may mean for future varieties – and what matters when shopping today.
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A new laboratory study combines red-onion peel extract with chitosan. The results may inform future preservation research, but this is not a finished food package.
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A survey of 385 older adults distinguishes essential features from attractive extras in bottled-food packaging. The findings support a practical shopping checklist.
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A temperature-responsive carrier released clove oil against the sawtoothed grain beetle. The laboratory results are striking, but the system is not approved for kitchen cupboards.
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Up to 12% Hulu-mur flakes improved several nutritional and functional measures in a new Kleija formulation study. What matters in the kitchen – and what remains uncertain.
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A new study finds age-associated differences in proteins, metabolites and lipids in yak milk. Why that matters, but does not yet support a buying recommendation.
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A new study combines antioxidants, precooling and modified atmosphere storage. What the findings mean for supply chains and homes – and how cabbage lasts without specialist equipment.
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Three peptides from beech mushrooms enhanced saltiness in sodium chloride solutions in a laboratory study. What this could mean for lower-salt foods – and what it does not yet prove.
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