Yeasts as Postbiotics
Yeast, long celebrated for its roles in baking, brewing, and fermentation, has gained increasing attention in the field of probiotics due to its unique biological […]
FOOD SCIENCE AND TECHNOLOGY
Fat Replacers In Dairy Foods, Sauces And Dressings
Fat is a crucial component in food, providing not only energy but also functionality in terms of texture, flavor, and mouthfeel. In dairy foods and […]
Manufacturing Execution Systems in the Food Industry: Enhancing Efficiency, Optimization, and Decision-Making
Manufacturing Execution Systems (MES) have become integral to modern industrial operations, serving as the crucial link between high-level enterprise resource planning (ERP) systems and the […]
Fat Replacers in Baked Goods: Roles and Challenges
Fats (lipids) are among the critical constituents in many baked goods (cakes, biscuits, cookies, laminated pastries etc.). Their roles are manifold: Aeration / Leavening / […]
Vacuum Frying Really Takes Off!
Vacuum frying is an innovative technique that allows food to be fried at lower temperatures and pressures than traditional atmospheric frying. This method offers several […]
Are UPFs the Enemy? Why Ultra-Processed Foods Are Not Inherently Bad
In recent years, the term “ultra-processed foods” (UPFs) has become a flashpoint in public health debates, with headlines, documentaries, and even policy proposals framing them […]
Case Study: FoodWrite Ltd – Developing a Noodle Snack Pot
FoodWrite Ltd is a business specializing in the development and private-label manufacture products. The company serves UK-based and international retailers, convenience brands, and health-food startups. […]
What is Clean Label?
Clean label ingredients refer to food components that are simple, natural, and easy to understand by consumers. The clean label movement is driven by growing […]
The Similarities Between Osmolarity And Osmolality
Osmolarity and osmolality are both measures of the concentration of solute particles in a solution, but they differ in how that concentration is expressed. Here’s […]
The Nature of Polyols
Polyols, also known as sugar alcohols, are a type of low-digestible carbohydrate used widely as sugar substitutes. They’re neither true sugars nor alcohols chemically, but […]
Bitter Blockers
Bitter blockers (also called bitterness suppressors or modulators) are ingredients used to reduce or mask bitterness in food, beverages, and pharmaceuticals. They are crucial in […]
Stevens’ Power Law
Stevens’ Power Law is a fundamental principle in psychophysics that describes the relationship between the magnitude of a physical stimulus and the perceived intensity of […]
Microencapsulation Of Probiotics
Microencapsulation of probiotics using hydrocolloids is now an established method for ensuring their survival and even for accurate dosing into products (Anal and Singh, 2007). […]
Gotta Deal With Microplastics
The biotechnology of dealing with microplastics—tiny plastic particles less than 5mm in size—is an emerging and rapidly developing field. It focuses on biological solutions to […]
Microemulsions: An Overview
Microemulsions are thermodynamically stable, isotropic mixtures of oil, water, and surfactants, often with a co-surfactant. They are typically in the size range of 10–100 nm, […]
Creating Food Microgels
Food microgels are a new form of generating texture and stability in a range of products, of creating new delivery systems for flavour and nutraceuticals. […]
The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
Pickering Emulsion
A Pickering emulsion is a type of emulsion that is stabilized by solid colloidal particles instead of traditional surfactants like soaps or detergents. The surfactants […]
What is FSSC 22000?
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Cocoa Powder
Cocoa Powder is a key ingredient in baking and chocolate making, derived from cocoa beans — the seeds of the Theobroma cacao tree. Let’s break […]