Uncovering Batters and Breading
Battered and breaded foods are extremely popular throughout much of the world’s cuisine. They offer the consumer an extra sensory dimension to their food by […]
FOOD AND DRINK
The Benefits of Yogurt
Yogurt is a fermentation of milk with a benign bacterial culture to produce a flavoured, slightly sharp creamy product. It is a simple manufacture of […]
How to Prepare Natural Crème Fraiche
Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt. It is excellent as a topping, […]
Sichuan Paocai (SCP)
Sichuan Paocai (SCP) or Chinese sauerkraut is a traditional fermented food, which possesses unique flavours driven by various microbiota. Like kimchi in Korea, it is […]
Leuconostoc
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]
Goat Milk
Goat milk is better for some people to ingest than other dairy products. It is better than cow’s milk because it has less allergencity and […]
Clarifying Beer – What Methods Are There?
Clarifying beer is essential if the product is to be enjoyed by the consumer. What are the key processes involved? A Short Overview Of The […]
The Flavorful Italian Cured Meat that is Guanciale
Guanciale is a celebrated Italian cured meat that holds a special place in the heart of Italian cuisine. While it might not be as widely […]
Kei Apple
Kei apple (Dovyalis caffra) is widely accepted in Southern Africa as a suitable fruit for wider cultivation. It belongs in the same genus as ketembilla […]
Sauvignon Blanc: Origins, Characteristics, and Production
Sauvignon Blanc is one of the world’s most popular and distinctive white wine grape varieties, celebrated for its vibrant acidity, fresh flavors, and aromatic intensity. […]
Basmati Rice
Basmati rice is an absolute requirement for any Indian curry. In fact we recommend only purchasing this from a solid reputable Indian source. In most […]
What drives consumer preference for soy milk?
The market for soymilk in Europe, the USA and Far East Asia is now main stream, not least because of the burgeoning rise in obesity, […]
Considering Enzymes in Baking
Enzymes play a pivotal role in the baking industry, significantly enhancing the quality, consistency, and efficiency of baked products. These biological catalysts are proteins themselves […]
Titanium Dioxide: Hero or Villain?
Titanium oxide, also known as titanium dioxide (TiO2), is a versatile compound that is widely used in various industries, including the food and beverage industry. […]
Non-Viable Probiotics
The non-viable probiotics are the inactivated and dead cells of probiotic bacteria and are part of the group of postbiotics. These include materials such as […]
What are Stearins?
Stearins, also known as stearic acid triglycerides, are solid fractions derived from fats and oils, particularly from animal fats and certain vegetable oils like palm […]
Algal Oils: Composition, Properties, and Uses
Algal oils, derived from various species of algae, are a rich source of lipids with a diverse range of applications. These oils have garnered significant […]