Roasting peanuts: new study tracks when their characteristic aroma forms
A multi-omics study follows colour, cell structure and aroma precursors as peanuts roast. Its 160 °C model explains stages, but is not a universal recipe.
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Food news & kitchen knowledge
Kochzauber Magazine – Page 9
New developments in food, carefully checked, clearly explained and made useful for shopping and cooking.
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Six Amazonian edible plants profiled: what the new study found
A new analysis reports fibre, carotenoids, vitamin C and plant compounds in six underused edible species. The data are promising, but not a recommendation to forage.
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PFAS in food packaging: what a new laboratory test can reveal
A new direct-desorption test found signs of volatile PFAS and fluorinated polymers in selected food-contact materials. Here is what the screen can and cannot establish.
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Honey in the lab: what the new machine-learning classifier reveals about origin
A new study combines measurements and machine learning to distinguish monofloral from multifloral honey. It may support screening but does not replace fraud testing or label checks.
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More grape-seed oil from the press: why longer is not automatically better
A new study tests acid and enzyme pretreatments for cold-pressed grape-seed oil. Maximum yield did not provide the best balance of phenolics and oil quality.
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House-cricket powder: why EFSA could not confirm this application’s safety
EFSA could not establish the safety of a new spray-dried house-cricket powder. The decisive issues concerned processing, contaminants and microbiology—not insects as a food category.
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Pumpkin enzyme breaks down peanut proteins—but does not make an allergen-free food
A figleaf-gourd enzyme reduced antibody binding to peanut proteins in laboratory tests. It has not yet produced a safe food for people with peanut allergy.
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Health claims on packs: what the new study teaches shoppers
An analysis of 145609 US products finds that terms such as “low sodium” or “natural” describe only selected attributes. The full nutrition profile still matters.
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EU duties on pea protein: what the new rule means for food
The EU has imposed definitive anti-dumping duties on certain pea protein from China. The measure supports European producers but does not predict supermarket prices.
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Fermentation protein in pet food: what the new cat and dog test shows
In a short feeding test, cats and dogs preferred kibble containing microbial protein. The study shows acceptance, not long-term health or relevance to human food.
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Salmonella and imported eggs: what England’s new report means in the kitchen
England has reported more cases in an ongoing Salmonella Enteritidis outbreak. The figures are not a recall for every egg, but they reinforce careful handling of raw eggs.
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Food prices under pressure: which staples really help you save
New guidance from Tufts experts shows how households respond to higher prices. The useful tools are comparison, flexible meals and realistic quantities, not costly specialty foods.
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