Fruit Ripening
Fruit ripening is a feature of nature, a biochemical process by which produce becomes acceptable for consumption and bestows its nutritional benefits when consumed. One […]
FOOD AND DRINK
Edible Films And Coatings For Protecting and Stabilising Foods
The search for safe and sustainable methods to preserve food is increasing in urgency and importance. Why? There is a strong desire to reduce our […]
What is beta-Casomorphin 7?
Beta-casomorphin-7 (BCM-7) is a peptide that is derived from the breakdown of beta-casein, a protein found in milk. Beta-casein is one of the main proteins […]
Why is Lardo so Special?
Lardo is a type of cured pork fat that originates from Italy, specifically from the region of Tuscany. It’s made by curing strips of pork […]
Valpolicella Ripasso
Valpolicella Ripasso is a unique and distinguished red wine from the Veneto region of northeastern Italy. Known for its complex flavors, rich texture, and distinct […]
What’s the difference between palm kernel oil and palm oil?
Palm oil and palm kernel oil, both derived from the oil palm tree (Elaeis guineensis), are distinct oils with different properties, compositions, and uses. Here’s […]
Polyglycerol polyricinoleate (PGPR)
Polyglycerol polyricinoleate (PGPR) is a food additive commonly used as an emulsifier in chocolate and similar products. It is made up of a polyglycerol ester […]
The Science Behind Bubbles, Microbubbles, and Nanobubbles
Bubbles are fascinating entities that manifest in various forms and sizes, ranging from the large, ephemeral soap bubbles to tiny microbubbles and nanobubbles. Each type […]
Chocolate: What It Is And How It is Made
Chocolate is one of the world’s most beloved treats, a luxury, cherished for its rich taste and aroma, astringency but smooth texture. There are numerous […]
Cheese Powders: An Overview
Cheese powders are dehydrated forms of cheese, widely used in the food industry for their convenience, long shelf life, and ease of incorporation into various […]
An Overview of Kokum Butter
Kokum butter is a plant-based fat extracted from the seeds of the Garcinia indica tree, native to the Western Ghats region of India. Kokum is […]
Polyethylene Glycols (PEGs) In Food And Cosmetics
Polyethylene glycols (PEGs) are commonly found in food, pharmaceutical products, cosmetics and personal care products. they are important surfactants where they prevent the build up […]
What is Xanthan Gum?
Xanthan gum sounds like a planet straight out of science fiction but it is one of the most useful and surprisingly common materials to be […]
The Amazing Health Benefits Of The Lions Mane Mushroom
Lion’s Mane mushroom, scientifically known as Hericium erinaceus, is a distinctive-looking fungus with long, dangling spines that resemble a lion’s mane. Beyond its culinary uses […]
What is Haggis?
Haggis is a savoury pudding that originally came from Scotland. Indeed, the best haggis is to be found there and is a mix of minced […]
Montepulciano Wine: Origins, Sensory Characteristics, and Production
Montepulciano is one of Italy’s most versatile and widely produced red wines, known for its approachable style, rich flavors, and strong regional identity. The wine […]
Satisfying the Gourmet Cravings: The Rise of Gourmet Ready Meals in the Deli Sector
Once upon a time, the term “ready meal” conjured images of sad, lackluster dishes reheated in a microwave. But oh, how the times have changed! […]
The Journey into the Creamy Realm of Strained Yogurt That is Labneh
Labneh, a lusciously creamy and tangy dairy product, holds a special place in the culinary landscapes of Middle Eastern and Mediterranean cuisines. This strained yogurt, […]
The Value Of Raising and Leavening in Baked Foods
The purpose of raising and leavening agents in baking is to create a light, airy texture in the finished product. Leavening agents are ingredients that […]
Sodium Aluminium Phosphate (SALP) – A Leavening Agent
Sodium aluminium phosphate (SALP) is a popular leavening acid for preparing baked goods. It is one of a number of leavening agents employed by bakers […]