Sourced Knowledge
Clear context for everyday food decisions.
Concise, edited and sourced material to support practical food planning.
Tips & Tricks · Cooking technique
“Fermented” does not automatically mean probiotic
Fermented food and probiotic food are not synonyms. The microorganisms in a given product, their amount and any demonstrated effect are separate questions.
Open article →Tips & Tricks · Tips & Tricks and curiosities
“Lots of magnesium” is not an automatic solution to every kind of tiredness
Tiredness can have many causes. Do not automatically link a symptom to the deficiency of a single nutrient, and do not recommend a dose without investigation.
Open article →Glossary · Label and ingredients
“May contain traces”
A precautionary allergen label that can indicate the risk of possible unintentional presence.
Open article →Tips & Tricks · Allergens and special diets
“Seafood” is not enough for allergen filtering
For allergen filtering, label fish, crustaceans and molluscs separately. The collective name alone does not show exactly which exclusion rule must be applied.
Open article →Knowledge base · Label and ingredients
“Sugar-free”, “light”, “protein”: what to check
A marketing claim alone does not tell you how a product fits into your diet. Look at the ingredients, the nutrition table, the portion, and also what the product replaces.
Open article →Tips & Tricks · Practical swaps
A “healthy” choice of drinks in everyday life
Water should be the basis; for flavour you can use citrus, cucumber or sugar-free tea, instead of every fluid coming from a sugary drink
Open article →Knowledge base · Meal planning
A drinks strategy for travel and training days
For travel or an active day, a bottle filled in advance, an easily accessible water source and a simple drink choice can help. With longer activity, heat or illness, fluid needs can change.
Open article →Knowledge base · Recipe basics
A legume-based main dish: what makes the meal more complete?
With a legume main dish, vegetables, an appropriate side dish or whole grain, and flavouring elements together can make a more varied meal. The recipe engine can treat this as a suggestion based on ingredients and labels, not as a mandatory rule.
Open article →Tips & Tricks · Label and ingredients
A quick label-reading tip for drinks
Check whether there is added sugar, how large the whole bottle's serving is, and how much caffeine it contains. A bottle that looks like a single serving can contain several.
Open article →Tips & Tricks · Meal prep
A quick meal from canned legumes, with a label check
Drained canned beans or chickpeas can be a quick salad, soup or bowl base. Record the product type and the drained weight in the recipe, and check the ingredients and salt content on the label.
Open article →Tips & Tricks · UI and presentation
A small image on the card, a larger one on the detail page
Use a WebP variant of about 160 px for a small list, 320 px for a normal card, 640 px for a larger card and 1024 px for the detail page. Image quality and loading demand then stay in proportion.
Open article →Tips & Tricks · Portions and routines
A smaller plate, measured fat, one single serving
These can be simple behavioural tools for handling portions more consciously. You do not have to weigh every food, but for certain ingredients weighing can be a learning aid.
Open article →Tips & Tricks · Practical swaps
A varied plate, several sources
In a weekly plan, alternate legumes, whole grains, vegetables, fruits, protein sources and — if you eat them — dairy products or fortified alternatives.
Open article →Tips & Tricks · Food waste
Add a “leftover-friendly” marking to recipes
Mark how many days a recipe can be stored safely, whether it can be frozen, and in what other dish it can be used. This helps the user with planning too.
Open article →Knowledge base · Nutrients
Added and free sugars
Cutting back on sugary drinks and frequently eaten high-sugar products; with a separate explanation that this is not the same as automatically banning whole fruit
Open article →Knowledge base · Label and ingredients
Added and naturally present sugar: why does context matter?
When interpreting sugar content, the form in which the food enters the diet and how often it is eaten both matter. The WHO recommends limiting the intake of free sugars.
Open article →Glossary · Label and ingredients
Added sugar
Sugar added to a food during preparation or manufacturing; it should be treated separately from the natural sugar content of whole fruit
Open article →Glossary · Label and ingredients
Added sugar
Sugar that is added to a food or drink during manufacturing, cooking or consumption.
Open article →Glossary · Lifestyle
Aerobic exercise
Activity that moves larger muscle groups for a longer period, for example brisk walking, cycling or swimming.
Open article →Knowledge base · Lifestyle
Aerobic exercise and muscle strengthening: why handle them separately?
Aerobic and muscle-strengthening activities fit into the weekly routine in different ways. The WHO recommends 150–300 minutes of moderate-intensity aerobic activity a week for adults, or an equivalent alternative, plus strengthening that works the major muscle groups on at least two days a week.
Open article →Tips & Tricks · Recommendation engine
After a side dish swap, review the whole recipe
If you choose pasta, bulgur or another side dish instead of rice, also update the weight, cooking time, allergen label and nutrient data. A swap is not just rewriting a single ingredient.
Open article →Tips & Tricks · Recipe structure
After swapping milk or egg, update the recipe data
If you replace an ingredient containing milk or egg, also update the recipe's allergen labels, nutrient values, texture note and preparation description.
Open article →Knowledge base · Drinks
Alcohol and a healthy diet: why not treat it as a “health drink”?
The energy content and health risks of alcohol are not offset by the “healthy” character of a food. Macrovia should not recommend alcohol for reaching a health goal.
Open article →Knowledge base · Drinks
Alcohol: how should it appear responsibly in a recipe app?
The system should not present alcoholic drinks as a means of reaching a health goal. In a recipe with alcohol it is advisable to mark the ingredient, any substitution, and the fact that alcohol does not necessarily evaporate completely during cooking.
Open article →Knowledge base · Allergens and special diets
Allergens in restaurants and takeaways: why ask separately?
In a restaurant and with takeaway food, ask about allergen information separately, because the ingredient, shared utensils or the preparation method can all be relevant. In the EU, allergen information must also be provided for non-prepacked food.
Open article →Knowledge base · Core principles
Allergens, personal avoidance and “I don't like it” — what is the difference?
An allergen is a blocking safeguard, documented avoidance is an exclusion, personal avoidance is a default hiding, and “I don't like it” is a ranking signal.
Open article →Glossary · Accessibility
Alt text
A short textual image description that communicates the visual content when the image is not visible or when a screen reader is used.
Open article →Knowledge base · Accessibility
Alt text: why is it not a copy of the recipe title?
The alt text should briefly describe the visible dish or the character of the family image, for example “Fresh high-protein salad”. It does not have to repeat the full recipe title if that is already available as text next to the image.
Open article →Tips & Tricks · Cooking technique
Always add a cold-liquid thickener with tempering
Gradually stir some of the dish's hot liquid into the cold mixture, then pour it back slowly while stirring continuously. This can help achieve a smoother texture.
Open article →Tips & Tricks · Cooking technique
Always marinate in the fridge
A marinade adds flavour, but it does not automatically make storage at room temperature safe. Marinate perishable ingredients in the fridge.
Open article →Knowledge base · Lifestyle goals
An eating pattern that supports blood pressure: everyday basics
As part of a healthy diet, prioritising vegetables, fruits, legumes and whole grains, and consciously managing salt intake, can support general cardiovascular health. Treating high blood pressure is a medical task.
Open article →Glossary · Special diets
Antenatal care
The process of regular health monitoring and counselling carried out during pregnancy.
Open article →Tips & Tricks · Allergens and special diets
Apply a gluten-free label only with verified product data
Do not infer gluten-free status from the ingredient name alone. Check the product's label and ingredients; with oats, product-level information can be particularly important.
Open article →Tips & Tricks · Allergen safety
Ask about allergens in a restaurant
Allergen information must be made available for non-prepacked food too. With a severe allergy, communicate the allergen and the risk of cross-contamination clearly to the restaurant.
Open article →Tips & Tricks · Eating out and travel
Ask for a change in a restaurant if it is simple
If it can be done, ask for more vegetables, sauce on the side or a container for leftovers. With a known allergy, do not treat this as a sufficient safety step: clarify the allergen information too.
Open article →Tips & Tricks · Eating out and travel
Ask the allergen question in a restaurant early and clearly
Say exactly which ingredient must be avoided and, if it is relevant to you, ask about shared utensils or the preparation method as well.
Open article →Glossary · UI and presentation
Aspect ratio
The ratio of an image's width to its height; a uniform, square 1:1 aspect ratio can be used for recipe cards.
Open article →Tips & Tricks · Quality assurance
Assign one image to a single recipe form
Use a specific dish photo only for a recipe that matches in substance. If the main protein source or the form of the dish differs, choose the more neutral fallback image of the visual family.
Open article →Tips & Tricks · Portions and routines
Attention is part of eating too
With fewer distractions it is easier to notice feelings of hunger and satiety. This is one possible practical tool, not a universal rule.
Open article →Glossary · Meal planning
Backup dinner
A quick meal or meal combination designated in advance for days when the plan falls apart.
Open article →Glossary · Nutrient and physiology terms
Balanced diet
A varied diet that, adapted to the individual's life situation, covers energy needs and nutrient requirements from several food groups
Open article →Knowledge base · Label and ingredients
Barcode scanning: what we know about a packaged product, and what we do not
A barcode can lead to a database record, but it does not in itself prove that the data is complete or current.
Open article →Glossary · Cooking techniques
Batch cooking
Cooking a larger quantity in advance, then portioning, cooling and storing it in the fridge or freezer.
Open article →Glossary · Meal planning
Batch cooking
Preparing a larger batch of a meal or base component once, for several later meals.
Open article →Knowledge base · Meal planning
Batch cooking: how to portion it safely
Food cooked in a large batch is best cooled and stored in smaller, well-sealed portions. This way it cools faster, is easier to label and is practical to freeze.
Open article →Knowledge base · Meal planning
Batch cooking: when is it useful?
Cooking ahead works well when you choose base recipes that are enjoyable in several portions, can be stored safely and can be varied in different ways.
Open article →Knowledge base · Meal planning
Batch cooking: when is it worth making a larger batch?
In batch cooking, several portions of a dish or a base component are made. It is useful when rapid cooling, storage, freezing and later safe reheating can all be handled.
Open article →Glossary · Meal prep
Batch side dish
A side dish prepared in advance for several meals; structured recording of the quantity, preparation time, chilling and usage plan supports planning.
Open article →Knowledge base · Recipe structure
Beans, lentils, chickpeas: why should they not be interchangeable?
The cooking time, texture and nutrient profile of different legumes can differ. The recommendation engine can flag a substitution option, but the swap can change preparation time, texture, allergen and nutrient data; these must always be recalculated.
Open article →Knowledge base · Knowing your ingredients
Beef cuts: how to choose for a technique
Different cuts of beef have different structures, so the same technique does not suit them all. For both longer, moist-heat dishes and quick cooking it is worth choosing the cut that matches the purpose of the recipe.
Open article →Tips & Tricks · Practical swaps
Before substituting egg, name its role
Write down whether the egg in the recipe binds, aerates, moistens or emulsifies. Only then choose a substitute, and note that the texture of the result may differ.
Open article →Glossary · Label and ingredients
Best before
A quality date: with proper storage it indicates how long the product's typical quality can be expected to last.
Open article →Knowledge base · Label and ingredients
Best before and use by: what is the difference?
“Best before” is primarily a quality date, while a “use by” date can be critical from a food safety perspective. Always follow the storage instructions.
Open article →Glossary · Label and ingredients
Best-before date
A date marking that primarily indicates how long the product's proper quality can be expected if it is stored as specified.
Open article →Glossary · Cooking techniques
Blanching
Brief scalding followed by rapid cooling, often used to prepare vegetables or to treat them before freezing.
Open article →Tips & Tricks · Absorption and food structure
Blending is not the same as juicing
In blended whole fruit a significant part of the fibre can remain, but the speed of consumption, the portion and the satiety effect can differ; we should not claim universally “faster sugar absorption” for every smoothie
Open article →Knowledge base · Recipe structure
Bread, tortilla and wrap: how to handle product variants
The composition, allergen profile and nutrition of bread, tortilla and wrap can differ by manufacturer. In the recipe engine there should be a specific product or product profile, portion, gluten-containing grain and an optional special label, not merely a general “bread” ingredient.
Open article →Knowledge base · Meal planning
Breakfast, lunch, dinner: does each have to be perfect?
Not every meal has to follow a pattern perfectly. Weekly repetition and the diet as a whole matter more, while eating regularly can help with predictability.
Open article →Tips & Tricks · Meal planning
Build a list of “cheap basics”
Keep a short, repeatable list of frequently used inexpensive ingredients: for example oats, rice or bulgur, dried or canned legumes, eggs, frozen vegetables and canned tomatoes.
Open article →Tips & Tricks · Digestion and comfort
Build legumes into your weekly plan gradually
If you eat legumes rarely, start with a smaller portion and observe your own tolerance. Gradual introduction and fluid intake can help, but with persistent or strong complaints seek personal advice.
Open article →Glossary · Nutrient and physiology terms
Caffeine
A naturally occurring stimulant, for example in coffee and tea; it can also be present in energy drinks. Individual sensitivity varies.
Open article →Glossary · Drinks
Caffeine
A naturally occurring or added stimulant substance found in coffee, tea and some energy drinks, among others.
Open article →Knowledge base · Drinks
Caffeine: why is conscious timing useful?
The response to caffeine and individual tolerance can differ. Reading labels, timing consumption and your own experience can help decide what fits your daily routine; separate recommendations apply during pregnancy.
Open article →Glossary · Vitamins and minerals
Calcium
An essential mineral involved, among other things, in the structure of bones and teeth and in physiological processes.
Open article →Knowledge base · Nutrients
Calcium: which foods can it come from?
Calcium is found in dairy products, calcium-fortified plant drinks, some tofu, fish and vegetables, among others. On a vegan diet, particularly conscious planning is needed.
Open article →Knowledge base · Label and ingredients
Canned and shelf-stable foods: why is shelf life not unlimited?
Shelf-stable products can also have a best-before date, after which their flavour or texture can deteriorate. Do not use a product with damaged, rusting, leaking or abnormally bulging packaging.
Open article →Glossary · Meal prep
Canned fish
A heat-treated, preserved fish product; the ingredients, fish species, medium and salt content can differ by product.
Open article →Knowledge base · Meal prep
Canned fish: how to make them quick pantry items
Canned fish can be used as a quick protein source in salads, sandwiches, pasta dishes or spreads. The system should separately handle the fish species, the form packed in brine or oil, the salt content and the specific allergen label.
Open article →Glossary · Ingredients
Canned food
Food preserved by heat treatment and sealed packaging. Added salt, sugar, oil or sauce can differ by product.
Open article →Knowledge base · Meal planning
Canned legumes: how to use them practically
Canned beans, lentils or chickpeas can be a quick source of protein and fibre. Rinse them before use, particularly if they are in salted brine.
Open article →Tips & Tricks · Label and ingredients
Canned vegetables are not “second-rate”, just read the label
Where possible, choose canned fruit without added sugar and canned vegetables with a lower salt content.
Open article →Glossary · Allergens and special diets
Celery
An allergen that must be declared in the EU; the various parts of celery and products containing celery are both relevant in allergen filtering.
Open article →Knowledge base · Allergens and special diets
Celery: why a separate allergen label?
Celery and its products are allergens requiring declaration in the EU. The recipe engine should handle celery separately, including celeriac, celery stalk, celery leaf, celery seed and composite ingredients that may contain celery.
Open article →Knowledge base · Technical data model
Central manifest: why should image logic not live in every component?
The labels, accent colours, alt texts and fallback assets of the visual families should live in a central manifest. This prevents diverging URLs and rules per component, and makes adding a new family image simple.
Open article →Tips & Tricks · Allergens and special diets
Check allergens for tahini and hummus too
Tahini is made from sesame, and hummus often contains tahini. Do not look only at the main ingredient: based on the ingredients, label sesame and other relevant allergens too.
Open article →Tips & Tricks · Practical swaps
Check this when buying pickles
Check whether it is a fermented or a vinegar-based product, and look at the salt and sugar content. Pickles can be a tasty addition, but they do not replace your daily range of vegetables.
Open article →Tips & Tricks · Practical swaps
Cheese: a flavour enhancer to be portioned, not an “unlimited health food”
More intensely flavoured, matured cheeses can add character to a dish even in smaller amounts, but because of the salt and energy content it is worth watching the portion.
Open article →Knowledge base · Food groups
Cheeses: why is not every cheese the same?
Cheeses differ in maturation, fermentation, salt content, fat content and how they can be portioned. The label “fermented” alone does not make a cheese unlimited in consumption.
Open article →Knowledge base · Food safety
Chicken cuts: why does the size of the piece matter?
Chicken breast, thigh, wing and whole chicken have different thicknesses, so the cooking time is not always the same. For safety, the internal temperature must be checked in the thickest part.
Open article →Knowledge base · Special diets
Children's diets: why is “small adult” logic wrong?
Children's nutritional needs change with age, growth and activity. Macrovia can give general, family-friendly information, but must not set adult targets, weight-loss goals or supplement doses for children.
Open article →Tips & Tricks · Meal prep
Chill cooked rice and pasta in a planned way
If you cook a side dish in advance, divide it into smaller portions and chill it as soon as possible. Record the preparation day and the reheating plan with the recipe; if you have doubts about the storage, it is better not to use it.
Open article →Tips & Tricks · Cooking technique
Chilled rice or potato: what can be said about this responsibly?
Cooking and chilling can modify the structure of some starches, but this does not mean that a food becomes “sugar-free” or can be eaten without limit. The portion, the whole meal and food safety still matter.
Open article →Knowledge base · Food safety
Chilling rice and cooked side dishes: how should it support meal prep?
When storing cooked rice and other pre-prepared foods, rapid cooling, chilled storage and reheating guidance are important. The system can add a timestamp and a storage indicator, but must not promise unlimited shelf life.
Open article →Tips & Tricks · Meal planning
Choose one “backup dinner” for each week
Designate one quick meal made from few ingredients for when you do not have time to cook as planned. This could be a legume, egg or frozen vegetable dish, for example.
Open article →Tips & Tricks · Practical swaps
Choose the plant drink that suits the recipe's function
A different texture or flavour can work well for coffee, a sauce, baking or porridge. Also look at the sweetening, the fortification and the allergen labelling.
Open article →Glossary · Allergens and special diets
Coeliac disease
An immune-mediated condition in which eating gluten can damage the small intestine. Diagnosis and dietary management require the involvement of a professional.
Open article →Knowledge base · Nutrients
Coffee, tea and caffeine: how do they fit in?
Tea and coffee can count towards fluid intake, but individual sensitivity to caffeine varies. In pregnancy, separate limits must be taken into account.
Open article →Glossary · Food safety
Cold chain
The process of keeping foods that require refrigeration at the appropriate temperature from purchase through storage to use.
Open article →Glossary · Food safety
Cold chain
The process of keeping perishable foods at the appropriate temperature during storage, transport and use.
Open article →Glossary · Food safety
Cold chain
The process of keeping perishable or frozen food at the appropriate temperature from purchase through storage to preparation.
Open article →Glossary · Food safety
Cold spot
A part of the food that does not heat through properly when reheated, so its temperature can differ from the rest.
Open article →Glossary · Cooking technique
Cold-liquid thickening
A thickening mixture made from a cold liquid — often a dairy product — and flour.
Open article →Knowledge base · Cooking technique
Cold-liquid thickening: how is it different from a roux?
Cold-liquid thickening is generally a mixture of flour and a cold liquid — such as milk, yoghurt or sour cream. Tempering can help reduce the risk of curdling.
Open article →Tips & Tricks · Label and ingredients
Compare within the same category
It is worth comparing bread with bread, yoghurt with yoghurt and ready meal with ready meal, preferably based on the per 100 g/ml value.
Open article →Glossary · Meal planning
Component prep
A meal prep approach in which the components of a meal are prepared separately and can later be combined into several dishes.
Open article →Knowledge base · Meal planning
Component prep: when is it more practical than cooking finished meals?
With component prep you can separately prepare, for example, a grain, roasted vegetables, legumes, a sauce or a protein source. Several different meals can be assembled from these during the week, so the plan can stay more flexible.
Open article →