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 Arabica study tests 24 to 192 hours of water immersion with different water-renewal regimes. What the sensory results show – and why this is not a kitchen hack.
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A new review maps the promise and limits of plastics made and degraded by microbes. What packaging terms mean – and why they do not prove that a food pack is PFAS-free.
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Food in Germany was provisionally 0.4% more expensive in September 2026 than a year earlier. What the average shows, what it does not and how households can compare their spending.
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A new German survey compares the Nutri-Score, nutrition information panel and ingredients list. What 978 parents reported, where the evidence stops and how the three formats can work together when shopping.
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The EU Council has agreed its negotiating mandate for new food and feed rules. What it proposes for maximum residue levels and plant protection products – and why nothing has changed yet.
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Danish researchers used a two-stage fermentation on fava beans and rapeseed cake. Lysine rose 3.4-fold and 3.6-fold respectively. What the process can do – and what remains unresolved.
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A new study compares coffee mixed with different types of cow’s milk. It shows how protein interactions and fat affect mouthfeel, and why a thicker drink does not automatically provide better lubrication.
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A new study examines whole-wheat dough fermented with Bacillus subtilis. The steamed buns became softer and airier. Here is what the laboratory work means and which established methods help with wholegrain baking.
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The new BRC/NIQ monitor reports slower food inflation in the UK in September. Find out why that does not mean a general price fall and how to compare special offers usefully.
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A new official report reconstructs six outbreaks at one Australian event venue. No single dish had a statistical link to illness; the evidence instead pointed to infectious staff and the environment.
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Researchers have made a fermented seasoning powder from the freshwater alga Chara corallina. Its profile opens a new route for plant proteins, but it is not yet a recommendation for consumption.
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A new study combines cashew gum with PVOH to make flexible films with a strong oxygen barrier. The results are notable, but the material is not yet a finished replacement for plastic food packaging.
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