Crafting Meat Analogues For The Future
Meat analogues or meat hybrids are in demand. Let’s face it if we are serious about saving the planet than exploiting plant-derived foodstuffs for a […]
FOOD SCIENCE AND TECHNOLOGY
Yield Stress
Yield stress is a material property that characterizes the point at which a material undergoes a transition from elastic deformation to plastic deformation. In simpler […]
An Introduction on Near-infrared (NIR) Spectroscopy
Near-infrared (NIR) spectroscopy is a powerful analytical technique that utilizes the near-infrared region of the electromagnetic spectrum (typically from around 780 to 2500 nanometers) to […]
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 […]
Why Nanoemulsions Are Important
Nanoemulsions are a type of emulsion that consist of tiny droplets of one liquid dispersed within another liquid, typically with a droplet size range of […]
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 […]
Could we use Polyvinyl Butyral in Food Packaging?
Actually no to be honest! It’s a question I’ve been asked by packaging firms when discussing what might be possible especially if it was recycled […]
Nasty Chemicals in Food: Heterocyclic Amines (HCAs)
Heterocyclic amines (HCAs) are a group of chemical compounds that are produced when certain foods, particularly meat and fish, are cooked at high temperatures. HCAs […]
Freezing Foods
Freezing is a popular and effective method of food preservation that has been used for centuries. The process also extends storage time and thus the […]
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! […]
Sodium Aluminium Phosphate (SALP) – A Leavening Agent
Sodium aluminium phosphate (SALP) is a popular leavening acid for preparing baked goods. It has a neutralizing value of 100 and is slow reacting which […]
What’s The Problem With Ultra-Processed Food?
Ultra-processed food (UPF) is very much in the spotlight following recent pieces of research that have looked at their consumption and the association with a […]
Lead Poisoning – More Common Than You Think
Lead poisoning is a medical condition that occurs when an individual is exposed to high levels of lead over a prolonged period, leading to the […]
Cleaning a Commercial Deep Fat Fryer
Cleaning a deep fat fryer is essential to maintain its performance, prevent the buildup of harmful residues, and ensure the safety of your cooking equipment. […]
The Stability of Edible Oils
Edible oils stability preoccupies many product developers using these ingredients in their recipes and formulations. Oxidative stability of an oil is an important quality factor […]
The Top Fried Snack Foods of 2023
Fried snack foods are a popular category of indulgent treats known for their crispy and often savory nature. They are usually made by submerging the […]
Why is Caviar So Expensive?
Caviar is expensive! This delicacy consisting of the processed and salted roe (eggs) of sturgeon, a large and ancient fish species that can be found […]
Oysters Are Not Just For Valentine’s Day
The humble oyster used to be regarded as peasant food in the Middle Ages. A tasty treat to be collected from the estuaries of France […]
Eating Breakfast in America
In the land of the free, where every sunrise promises another chapter in the great American narrative, a culinary revolution has quietly unfolded beneath the […]
What are the most Poisonous Mushrooms in the World?
Several species of mushrooms are considered to be among the most poisonous in the world due to their high levels of toxic compounds. I’ve listed […]