All posts related to food and consumer goods manufacture.
How to smoke fish?
Smoking fish is a controlled dehydration and flavoring process that uses salt curing and low-temperature wood smoke to preserve and aromatize the flesh. Below is […]
Food Processing
Exploiting High-Moisture Extrusion (HME) For Plant-Based Meat Analogues
High-moisture extrusion (HME) is a thermomechanical processing technology primarily used to create dense, fibrous structures from protein-rich formulations. It is most widely associated with plant-based […]
Grinding As A Food Process
Grinding is a fundamental process in the food industry, used to reduce the size of solid food particles to achieve a desired texture, consistency, or […]
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 […]
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. […]
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. […]
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 […]
The Use Of Electrolyzed Water
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]
The Manufacture of Biscuits
The manufacture of biscuits is a complex and highly variable business with lots of different styles and methods. This short post covers the essentials.
The Process Of Jet Milling
Jet milling is a highly effective particle size reduction technique used across various industries, including pharmaceuticals, cosmetics, food processing, and materials science. It offers a […]
Preventing Powder Dispersion During Handling and Processing
Preventing powder dispersion during handling and processing is crucial for ensuring product quality, maintaining workplace safety, and minimizing loss. 🌪️ 1. Airflow Managing airflow is […]
Pulsed Electric Field-Assisted Drying of Foods – A Comprehensive Overview
Pulsed Electric Field (PEF)-assisted drying is a novel and innovative technology that has emerged as a game-changer in food dehydration. This non-thermal method uses short, […]
Air Frying of Foods
Air frying is a cooking method that uses hot air circulation to cook food, replicating the crispiness of deep-fried dishes with minimal or no oil. […]
Multiflash Drying: How Does It Work?
Multiflash drying (MFD) is an innovative food dehydration technique designed to preserve the quality of food products while reducing drying time and energy consumption. This […]
Fluidized Bed Drying For Vegetable Crisps
Fluidized bed drying has been used for generating vegetable snacks, particularly in the production of crispy, low-fat snacks. This method is popular because it offers […]
Vacuum Impregnation of Food: Overview, Benefits, Drawbacks, and Comparison
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]
The Science of Bread Baking
Bread baking is both an art and a science, involving a series of chemical and physical changes that transform simple ingredients into a flavourful, aromatic […]
Glyoxal and Methylglyoxal In Food
Glyoxal and methylglyoxal (MG) are small, highly reactive dicarbonyl compounds that are present in various foods, including baked goods. These compounds are notable for their […]