Blog

Bone broth is one of the oldest preparations in the kitchen. What sets bone broth apart from bouillon and stock, how the finished broth becomes a powder and what to look for when buying.

Few oils have a history as long as cod liver oil. Where it comes from, how traditional and industrial production differ – and what to look for when buying.

For millennia, bone marrow was an everyday food – today it has almost vanished from the shelves. What it is, why it suits frying and what matters about its origin. In Switzerland, we are currently ...

Collagen is the most abundant protein in the vertebrate body – and as a powder, a product with wide quality differences. What it is made from, what “hydrolysed” means and how bone broth, peptides a...

Every salt ultimately comes from the sea – it is just a question of how long ago. How sea salt, rock salt and desert salt are produced, what «unrefined» means and why moist salt does not belong in ...

Chlorella is a single-celled freshwater alga with a cell wall that the human digestive tract cannot crack. Why breaking the cell wall is the decisive processing step – and what sets it apart from s...

Seaweed is by far the richest food group in iodine – and the one with the widest variation. What that means in practice, why Switzerland iodises its salt and what you should look out for with seawe...

Harpagophytum procumbens grows only in southern Africa, and what is harvested is not the plant itself but its storage tuber. Where the name comes from and why sustainable harvesting is a real issue...

Acerola is one of the richest fruits in vitamin C in the world – and so perishable that it never makes it to Europe fresh. Why that is and what distinguishes natural from synthetic vitamin C.