Does healthy eating lead to more food waste at home? What a new review found
Fresh fruit and vegetables can spoil quickly, but a new systematic review finds that healthy eating does not automatically mean producing more food waste.
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Should you refrigerate or wash eggs? UK and US rules explained
Should eggs go in the fridge, and should you wash them first? The answer depends partly on where you live because eggs reach UK and US shoppers differently.
Plastic oven bags under heat: what a new study found and what it does not prove
A new study found that some plastic oven bags released more material as temperatures rose. But a toxicity result in an aquatic organism is not evidence that oven bags harm people.
Can cooking skills help reduce food waste? What the evidence shows
Cooking skills go beyond following recipes. Meal planning, food storage and using leftovers may help households waste less, although the evidence does not prove a simple cause-and-effect relationship.
Vegetable stems and leaves: are they really waste? What a new study found
Vegetable stems and leaves are often discarded. A study generated more than 200 ideas for turning certain edible parts into new foods.
Can near-freezing storage preserve fruit quality and aroma? What a new study found
A study on an apricot–plum hybrid found better quality and aroma at −1°C (30°F), but it does not change guidance for home refrigerators.
Smart food packaging: how packages could tell us when food is changing
Color-changing labels, freshness sensors and packages that communicate with smartphones are moving food packaging beyond passive protection. A new scientific review looks at what these technologies can do — and how far they still have to go.
How cooking changes eggplant when it is boiled, steamed or fried
Boiling, steaming and frying can make the same eggplant taste and feel surprisingly different. A new study compared four cooking methods and found that sensory changes do not always match measurable changes in polyphenols or soluble solids.
Why does chocolate turn white, and is it still safe to eat?
Why does chocolate turn white? Fat bloom and sugar bloom have different causes. Find out what they mean and whether the chocolate is still safe to eat.
Frozen food at -15°C (5°F) instead of -18°C (0°F)? What the new study found
A study tested nine frozen foods for up to 18 months. -15°C (5°F) used less energy, but home freezers should remain around -18°C (0°F).
Lidl Weekly Offer from 12 to 18 October 2023
New Lidl leaflet from 12 to 18 October 2023: Flavour of the week Central & Eastern European, Halloween
Aldi Specialbuys Weekly Offers from 5 to 11 October 2023
New Aldi Weekly Offer from 5 to 11 October 2023: The spices of life, Coffee Day