Tapioca Flour And Cassava Flour
Tapioca flour is obtained from the roots of cassava (Manihot esculenta) but it is not the same as cassava flour. Cassava flour uses the whole […]
Articles by smitsa
Grits – Coming Back Into Vogue
Grits is very much a US feature of the breakfast table. Having spotted it on the menu at a breakfast diner in Portland, Oregon many […]
CBD Regulations And The Consumer At Its Heart
Cannabis and products that contain it have exploded onto the food and consumer healthcare marketplace. At the heart of this particular herb is cannabidiol (CBD). […]
Tortelli with Pumpkin and Parmesan Filling
Tortelli is a type of Italian pasta that is traditionally stuffed with a variety of fillings, including cheese, vegetables, and meats. The filling is also […]
Microgreens Start To Take Centre Stage
Microgreens may well be one of the answers to feeding a growing population. It’s estimated that global food production will have to rise by 70% […]
How Pasta and Noodles are Analysed
The methods describing how pasta and noodles are analysed are many and varied. It’s worth just reviewing some of the techniques here that developers need […]
What Is Butter Oil And Ghee?
Butter oil and ghee are anhydrous forms of milk fat. Ghee is sometimes referred to as clarified butter. These have to defined as products that […]
Ice Cream Anyone?
Ice cream is one of the great delights of summer especially its warmer days. It is consumed throughout the world and is viewed as a […]
How To Make The Ethiopian Flatbread Injera
Injera is a unique and versatile flatbread that holds a central place in Ethiopian cuisine. This spongy, tangy bread serves not only as a utensil […]
Making Genfo – The Traditional Ethiopian Porridge
Genfo is a hearty and nutritious porridge that holds a significant place in Ethiopian cuisine. Often enjoyed as a breakfast dish, it is made from […]
Methods in Bioreactor Design
Bioreactor design is an important concern and element for the biotechnology and biochemical engineering industry. There are issues with all bioreactors that have to be […]
The Value Of Brewer’s Yeast
Brewer’s yeast is the ingredient we use for brewing beer and cider and in some cases for making bread. The yeast is Saccharomyces cerevisiae which […]
Vegan Chocolate Confounds Easter Eggs
Vegan Easter eggs seem to have been problematic this year and its to do with the creation of vegan chocolate. Whilst the eggs have a […]
What Is Active Packaging?
Active packaging is the incorporation of particular components and additives into a packaging system that release or absorb substances from the packaged food into the […]
The Power Of Metabolomics
Metabolomics is a now a long established method of examination of analytical chemistry. The discipline, for that is now what it truly is, can be […]
How to Make Chocolate and Cranberry Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour […]
The use of Bayesian Optimization in Product Design
Bayesian Optimization is a technique used in optimization and machine learning to find the optimal set of parameters for a given objective function. It works […]
Blockchain Has Benefits In The Food Industry
Blockchain has been with us since 2008 when Satoshi Nakamoto coined the term to describe a concept of blocks of encrypted data linked through a […]
Employing Metabolic For The Purposes of Carbon Capture
Carbon capture is a pressing issue as the world struggles to minimise the impact of climate change. A method that has come into the reckoning […]
Leveraging IoT Technology In the Food Industry
Many of us have heard terms like IoT technology or the ‘Internet of Things’ at work and wondered what on earth it meant. IoT though […]